Mini Carrot Sheet Cake

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The perfect size to share with 4-6 people. Filled with cinnamon, carrots, and pecans & topped with a not-too-sweet cream cheese icing.

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Mini Carrot Sheet Cake

Recipe by Abbey
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Carrot Cake

  • 1/2 cup vegetable oil

  • 1 cup food-processed carrots (about 3-4 carrots)

  • 1 teaspoon vanilla

  • 4 oz canned crushed pineapples (drained)

  • 2 eggs

  • 1 cup sugar

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 3/4 cup chopped pecans

  • Cream Cheese Icing

  • 4 oz cream cheese (room temperature)

  • 1/2 cup unsalted butter (room temperature)

  • 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla

  • 1/4 cup food-processed pecans (optional – for topping)

Directions

  • Carrot Cake
  • Preheat the oven to 350F and line a 9×9 pan with parchment paper.
  • In a large bowl, whisk together the vegetable oil, carrots, vanilla, crushed pineapple, eggs, & sugar.
  • Use a spatula to fold in the flour, baking soda, cinnamon, and pecans.
  • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Allow to cool completely while preparing the icing.
  • Cream Cheese Icing
  • Use a stand or handheld mixer with the whisk attachment to cream together the cream cheese & butter. Add in the powdered sugar and vanilla & continue to mix until smooth.
  • Spread evenly over the cake and top with food-processed pecans if desired.