Carrot Sheet Cake

5 from 2 votes

This easy carrot sheet cake is made with brown sugar, warm spices, real carrots, and pecans—no raisins, pineapple, or coconut in sight. Topped with a tangy cream cheese frosting, it’s soft, nostalgic, and crowd-approved (even by picky kids and bake sale moms).

Prep Time25

Cook Time35

Cooling Time1

Total Time2

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Calories: 424kcal

Author: Nora from Savory Nothings

Ingredients

For the Cake:

4 large eggs
1 cup brown sugar light or dark; or a mix - all fine! all dark will give you the richest color and taste though.
½ cup white sugar
⅔ cup melted butter slightly cooled
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
¼ teaspoon salt
1 pound peeled carrots cut into rough chunks
1.5 cups pecans

For the Frosting:

¼ cup butter softened
8 oz cream cheese softened
½ cup powdered sugar or more if you prefer a sweeter frosting
1 tablespoon lemon juice

To Decorate

chopped pecans and frosting carrots

Instructions

Prep:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and set it aside.
Mix wet ingredients:
In a large mixing bowl, combine the eggs, brown and white sugar, melted (and slightly cooled) butter, and vanilla extract. Beat well with a hand mixer. A whisk also works—it just takes a little more elbow grease.
4 large eggs, 1 cup brown sugar, ½ cup white sugar, ⅔ cup melted butter, 1 teaspoon vanilla extract
Add dry ingredients:
Sprinkle the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt over the egg mixture. Beat on low until smooth and well mixed. Scrape the sides of the bowl once or twice to make sure nothing’s hiding.
2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ¼ teaspoon salt
Pulse carrots and pecans:
Add peeled carrots and pecans to a food processor with the blade attachment. Pulse until finely chopped but not mushy or pasty. (It should look like textured confetti—not baby food!)
1 pound peeled carrots, 1.5 cups pecans
Finish the batter:
Stir the carrots and nuts into the cake batter until well combined.
Bake:
Pour the batter into your prepared pan and spread it out evenly. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack before frosting.
To make the frosting:
Beat together the softened butter, cream cheese, powdered sugar, and lemon juice until light, smooth, and creamy. Taste and add more powdered sugar if you prefer it sweeter. Spread the frosting over the cooled cake.
¼ cup butter, 8 oz cream cheese, ½ cup powdered sugar, 1 tablespoon lemon juice
Decorate:
Top the cake with chopped pecans and piping carrot decorations (or store-bought icing carrots) if you like. Rustic and cute is the goal—not perfection.
chopped pecans and frosting carrots

Notes

No food processor? You can grate the carrots and chop the pecans by hand—it just takes a little longer.
Decorating tip: If you’re short on time, skip the piping and just swirl the frosting and toss on pecans. It still looks lovely. Or use store-bought icing carrots!
Storage: Keep the frosted cake in the fridge (covered) for up to 2 days. Let it come to room temp before serving for the softest texture.
Freezer-friendly: The unfrosted cake freezes well—wrap tightly and freeze for up to 2 months. Defrost overnight in the fridge, then frost and serve.

Nutrition