Cardamom Carrot Sheet Pan Cake
Cardamom Carrot Sheet Pan is a simple yet flavorful dessert that brings a warm twist to classic carrot cake.
Servings: 20 servings
Cost: $7
Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 ½ teaspoons ground cardamom
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups brown sugar
- 14 tablespoons melted butter
- 4 eggs
- 1 teaspoon vanilla
- 2 ½ cups grated carrots
- 1 ½ cups chopped pecans, divided optional
Spiced cream cheese icing
- 8 ounces softened cream cheese
- 4 tablespoons softened butter
- 2 ½ cups powdered sugar
- 1 teaspoon ground cardamom
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
Instructions
- Mix the flour, cardamom, baking soda, and salt in a small bowl and set it aside. Mix the butter and sugar in a medium-sized bowl. Once they are mixed, add the eggs and vanilla and incorporate them.
- Pro Tip: Do not overmix the cake batter once the eggs are added. This will result in a tough cake.
- Add the grated carrots and chopped walnuts if you are using them. Mix them in as well. Last is the flour mixture. Mix until it is incorporated without overmixing. Pour into your prepared pan.
- Bake until a toothpick inserted almost comes out clean, this will take about 20-25 minutes. You do not want to overbake the cake or it will be dry. Remove the cake from the oven and let it cool.
- Once it is cool, mix the icing until it is creamy and smooth. Spread the icing over the top of the cooled cake. If you are using walnuts, sprinkle the extra ½ cup over the top of the iced cake.
Notes
How to store leftovers
Refrigerate: Since the cake has cream cheese icing, it should be stored in the refrigerator to prevent the icing from spoiling. Cover the cake tightly with plastic wrap or foil, or place it in an airtight container.
Separate slices if possible: If you have already sliced the cake, you can place wax paper or parchment paper between layers to prevent them from sticking together.
For longer storage: If you want to keep the cake for longer (up to 3–4 days), store it in the fridge. It can also be frozen for up to 2–3 months, but be sure to wrap it tightly in plastic wrap and foil, or place slices in an airtight container before freezing. Thaw it overnight in the fridge before serving.