Carrot cake is a favorite among my taste testers. Sheet cakes are much easier to bake than layer cakes and this recipe uses a 13 x 9 inch pan. It is not real thick, more of a snack cake texture. The first time I made it I doubled the frosting amount thinking that it did not look like enough. If you like cream cheese frosting, that works well, however, the next time I tried it with just powdered sugar lightly shifted over the top. Either way, it is quite good. Try grating your carrots in your food processor instead of by hand. Much faster and easier on your knuckles. This is a recipe everyone likes and I make when someone asks for carrot cake.
Carrot Sheet Cake
PREP: 22 minutes COOK: 35 minutes
1 ½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup sugar
1 ¼ cups grated carrot
2/3 cup vegetable oil
2 large eggs
1 (8 ounce) can crushed pineapple, drained
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese softened
¼ cup butter softened
½ teaspoon vanilla extract
2 ¼ cups powdered sugar
Combine first 6 ingredients in a large bowl. Combine carrot and next 4 ingredients, mixing well; add to dry ingredients and beat at medium speed with an electric mixer 2 minutes.
Pour batter into a greased and floured 13 x 9 inch pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire racl.
Beat cream cheese and butter at medium speed until creamy; add ½ teaspoon vanilla and powdered sugar, beating until smooth. Spread on top of cooled cake. Store in refrigerator.