Carrot Cake Sheet Cake

For the Frosting

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups confectioners’ sugar

2 tsp vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, beat together the sugar, eggs, and vegetable oil until well combined.

Gradually stir the dry ingredients into the wet mixture until just combined.

Fold in the grated carrots and nuts, if using.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan.

To make the frosting, beat the cream cheese and butter together until smooth and creamy.

Add the confectioners’ sugar and vanilla extract, and beat until light and fluffy.

Spread the frosting evenly over the cooled cake. Slice and serve.