Carrot Sheet Cake with Cream Cheese Frosting

 

Ingredients: 

2 cups flour

2 cups sugar

2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 tsp baking soda

3 cups grated carrots

4 eggs

3/4 cup canola oil

1 tsp vanilla

Frosting:

1 stick butter

1 8 oz package cream cheese

 2 tsp vanilla

4 cups powdered sugar

Preheat the oven to 350 degrees. Spray a 15x10 inch jelly roll sheet pan with cooking spray.  In a large mixing bowl, whisk the flour, sugar, baking powder, cinnamon, salt, and baking soda. 

In a separate bowl, beat the oil, eggs, vanilla, and shredded carrots together. Gradually add the flour mixture to the wet mixture, mixing continuously. 

Pour the batter in the pan and bake for 25 minutes, or until a toothpick comes out cleanly. 

For the frosting: Cream together the butter and cream cheese. Add the vanilla. Add the powdered sugar, one cup at a time and mix well. When the cake is cooled, add the frosting. Refrigerate until ready to serve. Refrigerate any leftovers.