Carrot Sheet Cake

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Ingredients

Cake

1. 1 (8 ounces) can. unsweetened crushed pineapple

4 eggs, room temperature

2. 2 c shredded carrots (about 4 medium)
3. 1 c sugar
4. 1 c packed brown sugar
5. 1 c canola oil
6. 2 c flour
7. 2 t baking soda
8. 2 t ground cinnamon
9. 1/4 t salt
10. 3/4 cup chopped walnuts

Frosting, optional

11. 2 packages (8 oz) cream cheese, softened
12. 1/4 c butter, softened
13. 2 t vanilla extract
14. 1 1/2 c powdered sugar

Instructions

Cake

1. Preheat oven to 350°F.
2. Grease a 9 x 13 baking dish.
3. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use).
4. In a large bowl, beat eggs, carrots, sugar, brown sugar, oil, drained pineapple and reserved juice until well blended.
5. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended.
6. Stir in walnuts, optional.
7. Transfer to prepared dish.
8. Bake until a toothpick inserted in center comes out clean, 35-40 minutes.
9. Cool completely on a wire rack.

Frosting

1. In a large bowl, beat cream cheese and butter until smooth.
2. Beat in vanilla.
3. Gradually beat in powdered sugar.
4. Spread over cake.

Picture of Recipe