Carrot Sheet Cake Recipe
Ingredients:
For the Cake:
– Cooking spray
– 2 1/2 cups all-purpose flour, spooned and leveled, plus more for pan
– 2 tsp. ground cinnamon
– 1/2 tsp. ground nutmeg
– 1/2 tsp. ground ginger
– 1 tsp. baking powder
– 1 tsp. baking soda
– 4 large eggs
– 3/4 cup canola oil
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 1 tsp. pure vanilla extract
– 1 cup whole milk
– 2 cups grated carrot
– 1/2 cup finely chopped pecans, toasted
For the Frosting:
– 1 (8-ounce) package cream cheese, at room temperature
– 1/2 cup (1 stick) unsalted butter, at room temperature
– 1 tsp. pure vanilla extract
– 1/2 tsp. kosher salt
– 4 cups confectioner’s sugar
– 1/2 cup chopped pecans, toasted
– Green and orange gel food coloring
Directions:
1. Preheat oven to 350°F. Grease and flour a 9- by 13-inch baking pan.
2. Whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla with an electric mixer on medium speed until combined.
4. Beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated.
5. Stir in grated carrot and chopped pecans. Transfer batter to prepared pan.
6. Bake until golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely on a wire rack.
7. In a clean bowl, beat cream cheese and butter until light and creamy. Beat in vanilla and salt.
8. Gradually beat in the confectioners’ sugar until combined.
9. Divide 1/2 cup of frosting between two bowls and add orange food coloring to one and green to the other. Transfer to piping bags.
10. Frost the cake and pipe small carrots around the top edge. Sprinkle with toasted pecans.
11. Serve immediately or store covered at room temperature for 2 to 3 days.
