Sheet pan cakes are easy to bake, transport and serve. This recipe contains pineapple; I added raisins. You can grate the carrots on a box grater but, for this quantity, it’s worth using a food processor if you have the grating attachment. It is simple to make and the cake is moist and delicious.
2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
¾ tsp salt
½ tsp nutmeg
¾ cup granulated sugar
¾ cup packed brown sugar
3 eggs
¾ cup vegetable oil
1 tsp vanilla
2 cups grated carrots
1 cup crushed canned pineapple, drained
½ cup chopped pecans
½ cup raisins
Icing
1 pkg (250 g) cream cheese, softened
¼ cup butter, softened
½ tsp vanilla
1 cup icing sugar
Grease and flour 13- x 9-inch metal or Pyrex cake pan.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
In separate bowl and using electric mixer, beat together granulated and brown sugars, eggs, oil and vanilla until smooth. Pour over flour mixture using wooden spoon; stir just until moistened. Stir in carrots, pineapple, pecans and raisins. Spread in prepared pan.
Bake in centre of 350F oven for 35 to 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)