Name: Moist Carrot Sheet Cake With Cream Cheese Frosting
Ingredients: 4 large eggs, at room temperature; 2 cups all-purpose flour; 2 teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 2 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 3 cups peeled and finely shredded carrots, (this was just over 1 lb of carrots for me); 1 cup granulated sugar; ½ cup light brown sugar, packed; ¾ cup canola oil, or vegetable oil (see notes); 1 (12 ounce) can crushed pineapple, drained well; 1½ teaspoon vanilla extract; 1 cup pecans, chopped fine (plus more for topping); Chocolate carrot candy toppers, made from orange and green candy melts (see notes); 2 (8 ounce) packages cream cheese, at room temperature; ½ cup (1 stick) salted butter, at room temperature; 1 teaspoon vanilla extract; 3 cups powdered sugar, sifted

Ingredients

Scale

4 large eggs, at room temperature
2 cups all-purpose flour
2 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups peeled and finely shredded carrots, (this was just over 1 lb of carrots for me)
1 cup granulated sugar
½ cup light brown sugar, packed
¾ cup canola oil, or vegetable oil (see notes)
1 (12 ounce) can crushed pineapple, drained well
1½ teaspoon vanilla extract
1 cup pecans, chopped fine (plus more for topping)
Chocolate carrot candy toppers, made from orange and green candy melts (see notes)

Cream Cheese Frosting:

2 (8 ounce) packages cream cheese, at room temperature
½ cup (1 stick) salted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar, sifted

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Instructions

Remove eggs (for the cake) plus the cream cheese and butter (for the frosting) from the refrigerator and allow them to come to room temperature.
Preheat oven to 350 degrees F. Grease and lightly flour a large rimmed 18 by 13-inch baking sheet.
In a medium mixing bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Stir in the grated carrots until they’re coated and no more lumps remain.
Using an electric stand mixer (or hand mixer), beat the sugars with the oil until light and fluffy (approximately 2 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla and pineapple, continuing to mix until thoroughly combined.
Add the flour mixture to the egg mixture ad beat on low until just combined. Stir in the chopped nuts (if using).
Pour the batter into your prepared baking sheet and spread into an even layer. Bake in a preheated oven for 22-25 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool completely. Frost with cream cheese frosting and sprinkle with additional pecans or chocolate candy carrot decorations, if desired.