Homemade Carrot Cake Sheet Cake

Hello! Hot Mess Express here to share the best carrot cake recipe with you before running back to bed. I woke up with a splitting sinus infection type headache that made me want my mommy. Starting next week, I will be traveling every week for five weeks in a row. I am consistently trying to remind myself that they are all good things, I’m truly blessed, but my home body self just wants to sleep in my own bed forever and ever. I’m sure my body is preemptively stressed out.

Since getting really sick is NOT an option right now, I’d love all your tips for nipping a cold in the bud. For real.

Ingredients

For the Homemade Carrot Cake

2 1/2 cups all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon ginger

1/2 teaspoon salt

4 large eggs room temperature

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

1 cup vegetable oil

1/2 cup apple sauce

1 pound carrots grated fine

Best Cream Cheese Frosting

16 ounces cream cheese room temperature

8 tablespoons unsalted butter room temperature

4 cups powdered sugar (not packed)

3 teaspoons vanilla extract

1/2 cup chopped pecans optional

Instructions

Preheat your oven to 350 degrees. Spray a large rimmed baking tray (10 by 15) with cooking spray and set aside.

In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt.

In a medium bowl, whisk together the eggs, sugars, oil, and apple sauce until smooth.

Stir the liquid ingredients into the flour mixture until just combined. Then stir in the carrots.

Pour the cake batter into the prepared baking sheet. Bake for 20 to 25 minutes or until the edges of the cake are golden and starting to pull away from the baking sheet. Be careful not to overbake.

While the cake is cooling, cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract.

Once the cake is cool to the touch, spread the frosting over the top. If you desire, sprinkles chopped pecans around the edge. Cut, serve, and enjoy. Cover the left overs with aluminum foil and store in the refrigerator for up to one week.