Carrot Cake Sheet
A moist and flavorful carrot cake sheet, enriched with cinnamon, nutmeg, raisins, and pecans, topped with a velvety cream cheese frosting. Simple, comforting, and perfect for gatherings or weekday indulgence.
12 Servings
Ingredients
For the Cake:
- 1 cup granulated sugar
- ¾ cup light brown sugar
- ½ cup vegetable oil
- ¾ cup unsalted butter softened
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 cups all-purpose flour
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 4 cups grated carrots
- ½ cup raisins
- ½ teaspoon salt
- ¼ cup chopped pecans
For the Frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups confectioners’ sugar powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease or spray a standard baking sheet with nonstick spray. Set aside. In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
Combine Wet Ingredients
- In a separate large mixing bowl, cream together the butter, brown sugar, granulated sugar, and vegetable oil until the mixture becomes light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be cautious not to overmix, as it may affect the cake's texture.
Add Texture and Flavor
- Fold in the grated carrots, raisins, and chopped pecans, ensuring they are evenly distributed throughout the batter.
Bake
- Pour the batter into the prepared sheet pan and spread it evenly. Bake for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
Prepare the Frosting
- While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy. Add the vanilla extract and salt. Slowly incorporate the confectioners’ sugar, one cup at a time, until the desired consistency is achieved.
Frost and Serve
- Once the cake has completely cooled, evenly spread the frosting over the surface. Garnish with additional chopped pecans if desired. Slice into squares and serve.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Ensure all other ingredients, particularly baking powder and vanilla extract, are certified gluten-free. Baking time may vary slightly, so begin checking for doneness at the 20-minute mark.