Carrot Sheet Cake
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 12 to 15
Ingredients
Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons apple pie spice
- 1 teaspoon salt, divided
- 4 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 2 cups shredded carrots
- 1½ cups golden raisins
Cream Cheese Frosting
- 2 (8-ounce) packages cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- chopped toasted walnuts, garmosj
Directions
Carrot Cake
Preheat oven to 350°F. Spray a 13×9-inch baking pan with baking spray with flour.
In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. In a medium bowl, whisk together eggs, oil, and sugars. Whisk egg mixture into flour mixture just until combined (a few streaks of flour should remain); fold in carrots and raisins. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.
Cream Cheese Frosting
In a large bowl, beat cream cheese, butter, vanilla, and remaining ¼ teaspoon salt with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. Spread cream cheese mixture onto cake. Garnish with walnuts, if desired. Cover and refrigerate for up to 3 days.