Carrot Sheet Cake

Step 1

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.

Step 2

In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.

Step 3

In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the pineapple.

Step 4

Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.

Step 5

Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and is no longer jiggly in the center. Allow the cake to cool before frosting.

Step 6

Beat together the cream cheese and butter until smooth. Add the powdered sugar, one cup at a time, and beat until smooth. Beat in the vanilla extract and 1 Tablespoon of milk. If the frosting is still a little thicker than you'd like, add more milk, a Tablespoon at a time, until it's easily spreadable.

Step 7

Spread frosting on the cooled cake. Top with nuts, if desired.