Carrot Cake

 I have an amazing carrot cake recipe on here that beats all.  It is so delicious.  It is a layer cake with a delicious filling and a delicious frosting.  It is a lot of work, but very much worth the effort. But, I wanted to try a simpler carrot sheet cake and saw this recipe on lovefromtheoven,com.    It was delicious, moist, and easy.

Carrot Sheet Cake

1/2 cup oil

3/4 cup (1 1/2 sticks) butter, melted and cooled

1 cup sugar

3/4 cup brown sugar

4 eggs

2 tsps. vanilla

2 cups flour

2 tsps. baking soda

1/4 tsp. baking powder

2 tsps. cinnamon

1/2 tsp nutmeg

1/2 tsp salt

4 cups grated carrot

1/4 cup raisins, opt.

1/4 cup finely chopped nuts

Frosting

1 8 oz package cream cheese, room temp.

1/2 cup butter, softened

1 tsp vanilla

4 cups or so powdered sugar

1/4 tsp salt

Preheat ovent to 350.  Lightly spray a sided sheet pan baking sheet.

Cream together the oil, butter, sugar and brown sugar for about 3-4 minutes.  Mixture should be fluffy and smooth.  Beat in the eggs, one at a time, then add vanilla.  Turn off the mixer and add the dry ingredients.  Mix until incorporated.  Fold in the carrots, raisins, and pecans.

Pour onto the prepared pan and bake for 24-26 minutes or until toothpick comes out clean.

Let cool completely.

For the frosting, beat together the cream cheese and butter for at least 3 minutes, until fluffy.  Add the vanilla and salt.  Gradually add the powdered sugar until you have a fluffy frosting.

When cake is cool, top with frosting.  You can sprinkle on chopped pecans if desired.