Greek Yogurt Carrot Cake Sheet Cake

Name: Greek Yogurt Carrot Cake Sheet Cake
Prep time: 30 min
Cook time: 40 min
Total time: 2 h
Yield: 12 slices
Ingredients: 2 cups all-purpose flour; 2 teaspoons cinnamon; 2 teaspoons baking soda; ½ teaspoon salt; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon baking powder; 2 cups sugar; 4 large eggs; ⅔ cup vegetable oil; ½ cup plain greek yogurt; 2 teaspoons vanilla extract; 2 ⅔ cups finely grated carrots; 1 cup pecan halves; 8 ounces cream cheese; ½ cup unsalted butter; 2 to 3 cups powdered sugar; 1 teaspoon vanilla extract

User Reviews

5.0

210 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
50 mins
Total Time
2 hrs
Servings
12 slices
Course
Dessert
Cuisine
American

Greek Yogurt Carrot Cake Sheet Cake

Kian Mendoza

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This carrot cake sheet cake is tender and moist, filled with wonderful spiced carrot flavor and topped with toasted pecan cream cheese frosting. It's easy, delicious and feeds a crowd!

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Ingredients

Servings

2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon baking powder
2 cups sugar
4 large eggs
⅔ cup vegetable oil
½ cup plain greek yogurt
2 teaspoons vanilla extract
2 ⅔ cups finely grated carrots

toasted pecan cream cheese frosting

1 cup pecan halves
8 ounces cream cheese, softened
½ cup unsalted butter
2 to 3 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick baking spray.
Toast the nuts for the frosting first. Spread the pecans out on a baking sheet. Place in the oven for 8 to 20 minutes, until golden and toasty and fragrant. Remove and let them cool, then chop.
In a small bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg and baking powder.
In a large bowl, whisk together the sugar and the eggs until smooth. Whisk in the oil and greek yogurt. Whisk in the vanilla extract.
Stir in the dry ingredients until just combined. Fold the carrots in with a spatula until they are evenly dispersed.
Spread the batter in the greased baking pan.
Bake for 35 to 40 minutes, or until a tester inserted into the center comes out clean. Let cool completely before frosting.

toasted pecan cream cheese frosting

Beat the cream cheese and butter together until creamy. Beat in 2 cups of the sugar until combined, adding more if necessary. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake.
Top with the toasted pecans and serve.