Description
A delicious and easy-to-make sheet pan version of the classic carrot cake, topped with a rich and tangy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350°F and line a jelly roll pan with parchment paper.
- Whisk dry ingredients (flour, sugars, leavening, spices) in a bowl.
- Mix wet ingredients (oil, eggs, vanilla) and fold in the dry mixture.
- Fold in carrots and nuts, then spread batter into the pan.
- Bake for 20-25 minutes and cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla for the frosting.
- Frost the cooled bars and slice into squares.
Notes
High yield for parties, perfectly balanced frosting-to-cake ratio, and incredibly moist texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280 kcal