Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
2 cups grated carrots
1 cup chopped pecans or walnuts (optional)
For the frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (180°C). Grease a 9×13 inch baking pan and set it aside.
Mix the flour, baking soda, baking powder, cinnamon, and salt in a medium-sized basin.
Beat the sugar, eggs, and oil together thoroughly in a large basin. Mixing until just mixed, add the dry ingredients to the wet ones. Add the nuts (if using) and shredded carrots and stir.
Using a spatula, level the top of the batter after pouring it into the prepared pan. When a toothpick put into the center comes out clean, bake for 30 to 35 minutes. Permit the cake to cool fully.
Beat the butter and cream cheese together until creamy to make the frosting. Add the confectioners’ sugar and vanilla and beat until well combined and smooth.
Spread the frosting over the cooled cake and serve.
Enjoy this delicious and moist carrot cake sheet cake with creamy cream cheese frosting.