What Easter Dinner is complete without some Carrot Cake for dessert?? This updated fruitless recipe with Cream Cheese Frosting is just sweet enough and perfectly moist. We’ll make quick use of a stand mixer and a sheet pan to make this four layer, six inch cake in just about an hour and a half.
Preheat oven to 350°F. Lightly spray 12x18 sheet pan with non stick spray.
Use a food processor’s grater attachment or a box grater to shred one pound of organic carrots.
Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and all spice together in a medium bowl.
In your stand mixer’s bowl, add sugar and vegetable oil then whisk on high until sugar has completely dissolved. Incorporate one egg at a time.
Swap out the whisk for a paddle and slowly incorporate the dry ingredients on medium speed. As the dry and wet ingredients come together, fold in all the grated carrots and pecans. At this point you could refrigerate the batter for use later.
Pour bater out to sheet pan and distribute evenly with a spoon or silicone spatula. Bake for 25 minutes or until a toothpick comes out clean and dry.
As the cake is baking, clean the stand mixer bowl and make the frosting. Cream butter with a paddle for a few minutes until light and thick. Beat in cream cheese then slowly add powdered sugar. Beat on high until frosting is desired consistency - about 3-5 minutes. Set in refrigerator to chill for up to ten minutes.
Set cake aside to cool to room temp. Cut cake in to four 6 inch rounds with cookie cutter.
Spread a small amount of frosting on the base of your plate or stand to hold the cake. Add one cake round and evenly apply 1/4” to 1/2” of frosting to the top with an offset spatula. Repeat with other cake rounds pressing slightly as you lay each on the frosting so it spreads beyond it’s circumference. Once all layers are have been assembled use the offset spatula to evenly spread any excess frosting along the sides of the cake. Add more if desired.
Serve immediately or cover and chill until needed.