Carrot Sheet Cake
Makes one 13 by 9-inch sheet cake
Serves 15-18
2 1/2 cups all-purpose flour
1 1/4 tsp. ground cinnamon
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
4 large eggs, room temperature
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups vegetable oil
1 pound carrots, peel and grated (*I used 6 carrots)
4 cups Cream Cheese Frosting (below) (* I halved the icing recipe)
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 13 by 9 inch baking pan, then line the bottom with parchment paper. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves together in a medium bowl.
2. In a large bowl, whisk the eggs and sugars together until the sugars are mostly dissolved and the mixture is frothy. Continue to whisk, while slowly dizzling in the oil, until thoroughly combined and emulsified. Whisk in th flour mixture until just incorporated. Stir in the carrots.
3. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.
4. Let the cake cool completely in the pan, about 2 hours. Run a paring knife around the edge of the cake and flip the cake out onto a wire rack. peel off the parchment paper, the flip the cake right side up on a serving platter. Spread the frosting evenly over the top and sides of the cake and serve.
Cream Cheese Frosting
Makes about 4 cups
2 packages cream cheese, softened
10 Tbsp. unsalted butter, cut into chucks and softened
2 Tbsp. sour cream
1 1/2 tsp. vanilla extract
1/4 tsp/ salt
2 cups confectioners' (icing) sugar
1. Beat the crea cheese, butter, sour cream, vanilla and salt together in a large bowl with an electric mixer on medium-high speed until smotth, 2 to 4 minutes.
2. Reduce the mixer speed to medium-low slowly add the confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.
