Carrot Sheet Cake with Whipped Cream Cheese Frosting

Carrot sheet Cake with Whipped Cream Cheese Frosting

Mel's Kitchen Cafe

This is my favorite sheet cake! It is my most requested cake I make!

Ingredients:

Cake:

4 large eggs

3/4 cup oil

3/4 cup unsweetened applesauce

3/4 cup water

2 tsp vanilla

3 cups sugar

3 1/2 cups flour

1 TBLSP cinnamon

1/2 tsp allspice

1 tsp ground nutmeg

2 tsp salt

2 tsp baking soda

2 tsp baking powder

1 1/2 pounds carrots, washed and trimmed, dont have to be peeled

Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

3 3/4 cups powdered sugar

2 tsp vanilla

2/3 cup heavy whipping cream

Instructions:

preheat the oven to 350 degrees. Grease and lightly flour an 11 x 17 rimmed baking sheet.  Shred the carrots finely on a box grater or food processor. Set aside

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla.  Whisk in the sugar to combine until evenly mixed

In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened.  Gently fold the carrots into the batter until evenly distributed. Bake the cake for 25 to 30 min until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth.  In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (dont overmix or the frosting will become too stiff the frosting should be smooth and creamy

NOTE: Do not pour ALL the batter into the 11 x 17 or it will overflow into your oven.  You can put some batter into another small pan like an 8" round pan.