Carrot Cake with Cream Cheese Frosting
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I think you will love this carrot cake with cream cheese frosting recipe! There are a lot of different recipes for carrot cake. I mean I love carrot cake with everything in it like pineapple, nuts and coconut, but this carrot cake recipe is more of a bakery style carrot cake.
It is a tall, four layer cake, with a moist crumb. It’s filled with Buttermilk Cream Cheese Frosting and finished with toasted pecans. Top each piece with a tiny marzipan carrot for a show-stopping dessert. (As an Amazon Affiliate, I earn commission on qualifying purchases.)
Why you’ll like this carrot cake recipe
Unlike a typical round carrot cake or carrot cake cupcakes, this is a quarter sheet pan size. Because it’s baked in a sheet pan, the layers are quite thin.
So there’s no need to slice the cake. It also takes a lot less time to bake than thicker layers. Instead of the pecans on the inside of the cake, they’re pressed into the sides giving it a professional looking finish.
Ingredients for carrot cake with cream cheese frosting
The dry ingredients are:
- flour
- baking powder
- baking soda
- ground cinnamon
- nutmeg
- salt
- cloves
The wet ingredients are:
- light brown sugar
- eggs
- vegetable oil (I like avocado oil)
- vanilla extract
The add-ins are:
- shredded carrots
- dried currants
Dried currants are used instead of raisins as they are much smaller will make it easier to cut than larger raisins, but you can absolutely use raisins if you prefer.
How to make this carrot cake recipe
Preheat oven to 350 degrees F. Adjust the rack to the middle of the oven. Grease an 18″ by 13″ rimmed baking sheet. Line it with parchment paper. Use parchment rather than a silicone baking mat as you’ll be using the parchment when turning the layer over.
Whisk the dry ingredients together in a large bowl.You don’t need to use an electric mixer.
Whisk the brown sugar, oil, eggs and vanilla together until smooth. Stir in the shredded carrots.
Add the flour mixture to the wet ingredients until just blended. Scrap the sides of the bowl.
Pour batter into baking sheet.Bake 15 to 18 minutes until center of cake is firm to touch. Remove from oven and cool five minutes. Invert cake onto wire rack, leaving the parchment paper intact. Allow to cool completely, about 30 minutes.
While cake is baking, prepare the buttermilk cream cheese frosting. You’ll need about 4 cups frosting. Toast 8 ounces of pecans, and coarsely chop.
The marzipan carrots are optional, but a nice touch! Transfer to your favorite cake plate.
Finishing the cake
Remove the parchment paper and measure and cut the cake into four equal pieces. Carefully trim them if they aren’t the same size. Cut a piece of cardboard slightly larger than the layers, or use a cardboard cake round. This will be helpful when pressing the pecans into the sides of the cake. Use about 2/3 of a cup of frosting for each of the three layers and about 1 cup for the top of the cake. An offset spatula is perfect for this.
The remaining frosting is for the sides of the cake.
Once the cake is frosted, place the cake on a sheet pan and carefully press the toasted chopped pecans into the sides of the cake.
Don’t worry if the sides aren’t perfect, they’re going to be covered with the pecans.
Place the cake over a sheet pan to capture any pecans. Continue pressing until all four sides are covered with pecans.
For best results chill for one hour before serving. Score the cake into 12 equal portions, then top each portion with a marzipan carrot if desired. This flavorful carrot cake will stay fresh for 2-3 days on the counter in plastic wrap.
While this is generally more popular around Easter, there’s no reason you can’t make it year-round. Looking for more Easter dishes? What about Leg of Lamb with Fresh Mint Sauce or Bourbon Glazed Ham? Minted New Potatoes are a delicious accompaniment to any main dish. I also have Gluten Free Carrot Cake Cupcakes.
Carrot Cake with Cream Cheese Frosting
Ingredients
- 1 3/4 cups all-purpose flour (8 3/4 ounces)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups light brown sugar packed
- 3/4 cups vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups shredded carrots about 4
- 2/3 cups currants or raisins
- 2 cups pecans (8 ounces) toasted and coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Adjust rack to middle of the oven and prepare a rimmed 18" x 13" baking sheet. Grease the bottom, then line with parchment paper. Grease parchment paper.
- Whisk dry ingredients in a large bowl; flour, baking powder, baking soda, spices and salt.
- Whisk sugar, oil, eggs, and vanilla together until mixture is smooth. Stir in carrots and currants.
- Fold in flour mixture and mix until just combined. Spread batter in prepared baking sheet. Tap the baking sheet to get out the bubbles and smooth with an offset spatula.
- Bake until center of cake is firm to the touch, about 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Leave parchment on cake and invert onto wire rack. Allow to cool completely, about 30 minutes.
Assembling the carrot cake with cream cheese frosting.
- Place the first layer on a piece of cardboard lined with foil or parchment slightly larger than the layer. This makes it easier to pick up the cake and press the nuts into the sides.
- While cake is baking, prepare buttermilk cream cheese frosting. You'll need about 4 cups.
- Cut the 18" x 13" sheet cake into four equal pieces, approximately 9" by 6 1/2".
- Place 2/3 of a cup of the frosting on the first layer, then continue with the next two layers. The top of the cake is frosted with about 1 cup of frosting and the sides with the remaining frosting.
- Lift up cake or put it on a sheet pan and carefully press the toasted pecans into the side of the cake. Score the top of the cake into 12 equal portions then top with a tiny marzipan carrot if desired. Chill one hour before serving.
- Store leftover cake, well wrapped in plastic in the refrigerator for up to three days.
Notes
- Nutritional ingredients are for cake and nuts. For accurate nutrition, add cream cheese frosting and divide by 12.
- Place the first layer on a piece of cardboard lined with foil or parchment slightly larger than the layer. This makes it easier to pick up the cake and press the nuts into the sides.
- Cake can be frozen if well wrapped for up to three months. Defrost in the refrigerator.
Such a classic dessert for springtime! 🙂 I am loving all those layers.
Thank you!
I absolutely enjoyed this flavorful and moist cake! It made a nice test run cake for my Easter dessert buffet.
excellent! Thanks!
great idea to add currants to this cake! it’s such a nice tangy addition
A little fancier and tastier than raisins!
I love carrot cake and this recipe tasted just like my favorite bakery’s carrot cake!! It was moist, sweet and totally delicious!
Everything in this flavorful cake. Healthy carrots, perfect and flavorful spices with all the Dry fruits too. The Cream cheese layers make it delicious and yummy too.
The perfect carrot cake!
So most with a delicious blend of flavors and textures.