Carrot Sheet Cake

Carrot Sheet Cake
  • Yield:15
  • Active time: 35 minutes
  • Total time:1 hour, 20 minutes
  • Rated:

Ingredients

  • For Cake:
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup packed dark brown sugar
  • 1 cup sugar
  • 1 1/2 cups unsalted butter, at room temperature
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups freshly grated carrots
  • 1/2 cup crushed pineapple
  • 1 cup raisins
  • For Cream Cheese Frosting:
  • 8 ounces cream cheese
  • 1 1/2 cups confectioner's sugar
  • 1/4 cup butter, at room temperature
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lemon juice

Directions

  1. 1.

    To Make Cake: Preheat oven to 350°F. Grease a 9 by 13 inch baking pan.

  2. 2.

    In a large bowl, mix flour, salt, baking soda, cinnamon, brown sugar, and white sugar.

  3. 3.

    Beat butter into flour mixture until well combined and fluffy, about 4 minutes. Beat in eggs one at a time. Beat in vanilla. Stir in crushed pineapple, carrots, and raisins until evenly distributed in batter.

  4. 4.

    Pour batter into greased baking pan (it is a bit of a thick batter). Bake for 40 minutes or until a tester comes out clean. Let cool.

  5. 5.

    To Make Frosting: Put all ingredients for frosting in the bowl of a food processor. Blend until smooth. Spread frosting over top of cake.