Best Ever Carrot Cake Sheet Cake

🧂 Ingredients

• 1 cup unsalted butter
• 2 cups pure cane sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon caramel extract
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 1/2 cups shredded carrots
• 1 1/2 cups chopped pecans
• 2 cups cream cheese frosting

Instructions

• 1 Pre-heat your oven to 375°.
• 2 Melt the butter, and cream (mix) together with the sugar. 
• 3 Add the eggs, vanilla extract, and caramel extract into your butter mixture, and
  mix well.
• 4 Sift together your dry ingredients, including the flour, baking soda, baking
  powder, salt, and cinnamon.
• 5 Add the dry ingredients to the wet ingredients, and mix well for 2 to 3 minutes.
• 6 Add the shredded carrots and pecans (nuts are optional) to your mixture, and
  continue to mix well until everything is blended together.
• 7 Pour and spread the cake batter into a large sheet cake pan.
• 8 Bake at 375° for 25 to 30 minutes, or until a toothpick/cake tester comes out
  clean.
• 9 Remove the cake from the oven, and allow it to cool right in the pan.
• 10 Meanwhile, mix up your frosting. I highly recommend using a cream cheese
  frosting.
• 11 Once the cake has cooled, spread the frosting all over the top of the cake.
• 12 Optional step: Sprinkle chopped pecans all over the top of the frosting.
• 13 Cut into slices and serve.

Nutrition Info