Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting
"Nothing tastes quite as good as this incredibly moist and flavorful carrot cake sheet cake. It's topped with an irresistible pineapple cream cheese frosting. This cake is so delicious and easy to make, you'll be whipping it up all year round!..."
INGREDIENTS
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For the Carrot Cake:
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1 1/4 c. granulated sugar
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3/4 c. brown sugar, packed
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1 1/3 c. vegetable oil (see NOTES**)
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1/3 c. unsweetened applesauce
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1 tsp. vanilla extract
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3 c. grated carrots (about 3-4 large or 5-6 medium) (see NOTES*)
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4 large eggs, room temperature
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2 2/3 c. all-purpose flour
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1 1/4 tsp. baking powder
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1 tsp. baking soda
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3/4 tsp. salt
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2 1/2 tsp. ground cinnamon
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1/2 tsp. ground nutmeg
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1/4 tsp. ground ginger
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⅛ tsp. ground cloves
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For the Cream Cheese Frosting:
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3 c. powdered sugar
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1/2 c. (1 stick) unsalted butter, room temperature
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8 oz. (1 block) original cream cheese, room temperature for 30 minutes
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1/4 c. crushed or minced pineapple, drained (see NOTES***)
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1/4 + ⅛ tsp. salt
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1 1/2 tsp. vanilla extract
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