Carrot Cake Sheet Cake

Instructions

Carrot Cake Batter

Preheat the oven to 350°F (175°C). Grease a 13x18-inch baking sheet with butter or nonstick cooking spray and line the bottom with parchment paper.

In a large bowl, stir together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tablespoon baking soda, 1 teaspoons baking powder, 1 teaspoon salt, 1 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice.

Add 1/2 cup unsweetened applesauce, 1/2 cup crushed pineapple, 1/3 cup vegetable oil,3 large eggs, and 1 teaspoons vanilla extract. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.

Use a rubber spatula to stir in2 cups finely shredded carrots, 1 cups chopped walnuts, and 1 cup golden raisins (if using) until just combined.

Pour the batter into the prepared baking sheet and spread evenly.

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a cooling rack before frosting.

Cream Cheese Frosting

Use a hand mixer to beat 16 ounces cream cheese and 1 cup salted butter together for 1 minute until light and fluffy. Add in 1 teaspoon vanilla extract and mix until combined, about 10 seconds.

Slowly add in 3 to 4 cups powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.

Dessert