Carrot Cake Sheet
I decided to make a Carrot Cake Sheet Cake and it turned out to be a huge success!
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Ingredients
- 2 cups of general-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1 and 1/2 cups of white sugar
- 3 large eggs
- 1 cup of vegetable oil
- 2 cups of shredded carrots
- 1 cup of either chopped pecans or walnuts optional
For the topping:
- 8 ounces of cream cheese at room temperature
- 1/2 cup of unsalted butter at room temperature
- 4 cups of powdered sugar
- 2 teaspoons of vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9x13 inch baking pan by greasing it.
- In a separate medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, combine the sugar, eggs, and oil until well mixed. Then, add the dry mixture to the wet mixture and mix until just combined. Finally, add the shredded carrots and nuts (if desired) and blend thoroughly.
- Pour the batter into the prepared pan and spread evenly using a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- To make the frosting, blend the cream cheese and butter until smooth. Then, add the powdered sugar and vanilla extract and beat until well combined and smooth.
- Spread the frosting over the cooled cake, serve, and enjoy!
