– 2 c. all purpose flour – 2 c. granulated sugar – 2 tsp. baking powder – 1 tsp. cinnamon – 1/2 tsp. salt – 1/2 tsp. baking soda – 3 c. grated carrots – 4 eggs – 3/4 c. vegetable oil – 1 tsp. vanilla extract Cream Cheese Frosting: – 1/2 c. (1 stick) butter, room temperature – 1 (8 oz.) pkg, cream cheese, room temperature – 2 tsp. vanilla extract – 4 c. powdered sugar
Preheat oven to 350 degrees. Lightly spray a 15x10x1" jelly roll sheet pan with non-stick baking spray. Set aside. In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.
Pour the batter into the sheet pan, and smooth out evenly with a spatula. Bake the cake at 350 for 30-32 minutes or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
Spread the frosting evenly over the top of the cooled sheet cake. Slice and enjoy!