Easy Carrot Sheet Cake

 

For the cake:

• 2 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Ginger 
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 cups grated carrots
• 2 cups granulated sugar
• 1 cup vegetable or canola oil
• 4 large eggs
• 20 oz crushed pineapple (well drained)

For the frosting:

• 16 oz cream cheese (at room temperature)
• 1/2 cup salted butter, at room temperature (1 stick )
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1 – 2 Tablespoons whole milk
• 1/2 cup chopped pecans or walnuts

Instructions

For the cake:

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

• In a bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.
• 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 drained pineapple.
• Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.
• 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.