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Carrot Sheet Cake with Perfect Cream Cheese Frosting

A wonderful dessert to feed a crowd and great around Thanksgiving or Spring!
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Ingredients Method Notes

Ingredients
  

For the carrot cake:
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 4 large eggs room temperature
  • 1 1/2 cups dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup crushed pineapple partially drained
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups shredded carrots
For the cream cheese frosting:
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy whipping cream
  • 1/2 cup finely chopped pecans optional topping

Method
 

Carrot Cake:
  1. In a mixing bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and set aside.
  2. In another mixing bowl, whisk oil, eggs, brown sugar, granulated sugar, applesauce, pineapple, and vanilla extract then add in shredded carrots and combine well.
  3. Pour the wet ingredients into the dry ingredients and mix with a Dutch whisk or spatula/spoon until combined. Make sure you don’t overmix.
  4. Pour batter into sheet pan sprayed with non-stick cooking spray and spread evenly.
  5. Bake in a preheated 350 degree Fahrenheit oven for 25 minutes, or until a toothpick inserted comes out clean.
  6. Remove and let cool completely before frosting.
Cream Cheese Frosting:
  1. In the meantime, make the frosting. Using a hand mixer, combine the softened cream cheese and butter until smooth.
  2. Add powdered sugar and vanilla extract and continue to mix until creamy.
  3. Lastly, add heavy whipping cream and mix until well incorporated and frosting is whipped…about another minute.
  4. Spread frosting over cooled cake and sprinkle with chopped pecans. If you are decorating with colored frosting, then sprinkle pecans around decorations or leave off completely, if you prefer.
  5. Cover and refrigerate until ready to use. Best to eat within a few days after making.

Notes

Kali Orexi!