Greek Yogurt Carrot Cake Sheet Cake
User Reviews
5
Greek Yogurt Carrot Cake Sheet Cake
Description
The Greek Yogurt Carrot Cake Sheet Cake features a batter enriched with grated carrots, cinnamon, nutmeg, and Greek yogurt, which contributes moisture and subtle tanginess. The dry ingredients include flour, baking soda, baking powder, and salt to ensure rise and structure. The wet ingredients include eggs, vegetable oil, yogurt, and vanilla extract. This mixture is baked until a toothpick inserted comes out clean, resulting in a tender, spiced cake.
The toasted pecan cream cheese frosting adds sweetness and crunch. Pecans are toasted separately until fragrant, then chopped and folded into a cream cheese and butter base with powdered sugar and vanilla extract. Once the cake has cooled, the frosting is spread on top, providing a creamy texture and pecan flavor contrast to the cake.
This sheet cake is well-suited for gatherings or dessert after a meal, offering both moist carrot cake and a smooth nutty frosting in one convenient pan.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg freshly grated
- ¼ teaspoon baking powder
- 2 cups sugar
- 4 egg large
- ⅔ cup vegetable oil
- ½ cup yogurt plain, Greek
- 2 teaspoons vanilla extract
- 2 ⅔ cups carrot finely grated
toasted pecan cream cheese frosting
- 1 cup pecan halves
- 8 ounces cream cheese softened
- ½ cup butter unsalted
- 2 to 3 cups powdered sugar
- 1 teaspoon vanilla extract
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.
User Reviews
Overall Rating
5
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