Greek Yogurt Carrot Cake Sheet Cake

• porsjoner: 12 servings
• aktiv tid: 30 minutes
• total tid: 2 hours

Ingredienser

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, (softened)

½ cup unsalted butter

2 to 3 cups powdered sugar

1 teaspoon vanilla extract

Fremgangsmåte

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.