When I have a big crowd to please, I immediately think of sheet cake. It\u2019s as easy to make as it is to serve. And when you have a lot of people eager for dessert, trust me, you\u2019ll want a cake that\u2019s easy to serve!<\/p>\n
I also just love carrot cake in the spring. Carrot cake has such a depth of flavor that both \u201csweet tooth\u201d people and \u201cI\u2019m not a dessert person\u201d people love it. The carrots provide a natural sweetness that is balanced by the warmth of the cinnamon, the toasty walnuts, and deliciously tangy cream cheese frosting.<\/p>\n
Carrot cake gets a bad rap because it can so often be too dry. My homemade carrot cake sheet cake is so incredibly moist because of one secret ingredient: vegetable oil!<\/p>\n
Continue Reading in next page<\/strong><\/em><\/p>\n Preheat your oven to 350\u00b0F (180\u00b0C). Grease a 9\u00d713 inch baking pan and set aside.
\nIn a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
\nIn a large bowl, beat together the sugar, eggs, and oil until well combined. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the grated carrots and nuts, if using.
\nPour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
\nTo make the frosting, beat together the cream cheese and butter until smooth. Add the confectioners\u2019 sugar and vanilla and beat until well combined and smooth. Spread the frosting over the cooled cake and serve.<\/p>\n