Carrot Cake Sheet Cake

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)
• 1 cup crushed pineapple, drained
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk (if needed for consistency)

Instructions

1. Prepare the Cake:
2. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. In another bowl, combine the granulated sugar, brown sugar, and eggs. Beat until well combined.
5. Add the vegetable oil, applesauce, and vanilla extract to the wet ingredients. Mix well.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the grated carrots, chopped walnuts (if using), and crushed pineapple.
8. Pour the batter into the prepared baking pan, spreading it evenly.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely in the pan on a wire rack.
11. Make the Cream Cheese Frosting:
12. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
13. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.
14. Add the vanilla extract and mix well.
15. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
16. Frost the Cake:
17. Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
18. Slice into squares and serve.

Tips:

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
• Variation: Add a handful of raisins or shredded coconut to the batter for extra texture.
• Serving: This cake pairs wonderfully with a cup of tea or coffee for an afternoon treat.

Enjoy sharing this delicious carrot cake sheet cake with friends and family!