Carrot Sheet Cake
Makes 1 (13x9-inch) cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons apple pie spice
  • 1 teaspoon salt, divided
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 2 cups shredded carrots
  • 1½ cups golden raisins
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • Garnish: chopped toasted walnuts
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
  2. In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. In a medium bowl, whisk together eggs, oil, and sugars. Whisk egg mixture into flour mixture just until combined (a few streaks of flour should remain); fold in carrots and raisins. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.
  4. In a large bowl, beat cream cheese, butter, vanilla, and remaining ¼ teaspoon salt with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. Spread cream cheese mixture onto cake. Garnish with walnuts, if desired. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at