This Twist on Carrot Cake Delivers All the Classic Flavors—In Just 30 Minutes

Name: This Twist on Carrot Cake Delivers All the Classic Flavors—In Just 30 Minutes
Prep time: 30 min
Total time: 1 h
Yield: 12 - 16
Ingredients: Cooking spray; 2 1/2 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 c. canola oil; 1 c. granulated sugar; 1 c. packed light brown sugar; 1 tsp. pure vanilla extract; 1 c. whole milk; 2 c. grated carrot; 1/2 c. finely chopped pecans, toasted; 1 (8-ounce) package cream cheese, at room temperature; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 tsp. kosher salt; 4 c. confectioner’s sugar; 1/2 c. chopped pecans, toasted; Green and orange gel food coloring

This easy version of the classic three layer cake comes together in no time!

By Beth BranchPublished: Apr 13, 2025

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a sheet pan carrot cake on a flat plate decorated with icing carrots

Becky Luigart-Stayner for Country Living

Yields:

12 - 16

Prep Time:

30 mins

Total Time:

1 hr

All the classic flavors of carrot cake, warm spices, savory carrots, and cream cheese frosting, but baked in a 9x13-inch baking dish. If you don't have the patience or time to make the carrot decorations simply sprinkle pecans over the entire cake.

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Ingredients

For the Cake:

Cooking spray
2 1/2 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. Step 1Make the cake: Preheat oven to 350°F. Grease then flour a 9- by 13-inch baking pan. Whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a bowl.
2. Step 2Beat eggs, oil, granulated sugar, brown sugar, and vanilla with an electric mixer on medium speed until combined, about 1 minute. Beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated. Stir in grated carrot and chopped pecans. Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in the pan on a wire rack.
3. Step 3Make the buttercream: Beat cream cheese and butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in vanilla and salt. Gradually beat in the confectioners’ sugar until combined, 1 to 2 minutes. Remove ½ cup of frosting and divide between two bowls. Add orange food coloring to one and green to the other. Transfer each to piping bags fitted with small round decorating tips or cut a small tip off each piping bag.
4. Step 4Transfer cake to a serving tray if desired. Frost the top of the cake. Using the orange and green frosting, pipe small carrots around the top edge of the cake. Sprinkle with toasted pecans. Serve immediately or store, covered, at room temperature for 2 to 3 days.