Sheet Pan : Carrot Cake

 Sheet Pan : Carrot Cake 

• 4 large eggs , room temperature
• ▢1 cup vegetable oil
• ▢2 cups sugar
• ▢2 cups flour
• ▢2 teaspoons baking soda
• ▢1/4 teaspoon baking powder
• ▢2 teaspoons ground cinnamon
• ▢1/2 teaspoon salt
• ▢3 cups shredded carrots
• ▢3/4 cup walnuts , chopped
• 
  
• Preheat oven to 350 degrees. Grease and flour a 10x15 inch sheet pan or jelly roll pan, set aside.
• In a bowl, beat eggs, oil and sugar until smooth.
• Combine flour, baking soda, baking powder, cinnamon and salt. Add to egg mixture and beat well.
• Fold in carrots and walnuts. Pour into greased baking pan.
• Bake for  30 to 35 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before frosting.

Cream Cheese frosting : 

• 1 (8-ounce) package brick style cream cheese softened
• 1/2 cup (115 grams) unsalted butter softened
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

• In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
• Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
• Pipe or frost on cooled cupcakes, cakes, or other desserts.