Carrot Sheet Cake
1 1/2 cup all-purpose flour
1 t baking powder
1/2 t salt
1 cup sugar
1 t baking soda
1 t ground cinnamon
1 1/4 grated carrot
2/3 cup vegetable oil
2 large eggs
1(8 ounce) can crushed pineapple, drain well
1 (3 ounce) package cream cheese, softened
1 t vanilla extract
1/4 cup butter or margarine, softened
2 1/4 cup powdered sugar, sifted
1/2 t vanilla extract
Combine flour, baking powder and soda, salt, cinnamon, and sugar in large bowl. In separate bowl combine carrots, vegetable oil, eggs, pineapple, and 1 t vanilla - mix well. Add to dry ingredients and beat at a medium speed w/ mixer for about 2 minutes.
Pour your batter into a greased and floured 13 x 9 inch pan. Bake at 350 degrees for about 35 minutes or until a wooden pick inserted into the center comes out clean. Cool while still in pan on a wire rack.
Frosting: Beat cream cheese and butter at a medium speed until creamy; add 1/2 teaspoon vanilla and powdered sugar, beat until frosting is smooth. Spread on top of cooled cake. Will yield approx 15 servings. Store in refrigerator.
****Another yummy cake w/ this same recipe is to use 1 1/2 mashed banana instead of the carrot. When using this reduce the vegetable oil to 1/2 cup.*****
olivespizza 