Carrot Sheet Cake with Cream Cheese Frosting
1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup pureed cooked carrot
1 cup pureed crushed pineapple
1/2 cup very finely chopped toasted pecans
2 large eggs
1/3 cup oil (I used coconut)
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
Cream Cheese Frosting
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large mixing bowl, using a mixer on medium speed, beat together carrot, pineapple, pecans, eggs, oil, brown sugar, granulated sugar and vanilla until well combined. Reduce mixer speed to low and beat in flour mixture until just combined. Spread batter into prepared pan.
Bake 20-25 minutes, or until well risen, light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. Cool on a wire rack.
To make the cream cheese frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until smooth and creamy. Beat in confectioners' sugar and vanilla until well combined and smooth. Spread frosting over cooled cake.
Makes 12 servings