Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 teaspoon Salt
  • 4 large Eggs
  • 1 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 3 cups packed Shredded Carrots
  • 1 cup Chopped Walnuts or Pecans (Optional)
  • 8 ounces Unsalted Butter, softened (for frosting)
  • 8 ounces full-fat Cream Cheese, cold (for frosting)
  • 4 cups Powdered Sugar, sifted (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 tablespoon Fresh Lemon Juice (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the 13x9 inch pan lightly, then line the bottom with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a very large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk the eggs, oil, and vanilla extract until just blended.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until no streaks of dry flour remain. Do not overmix.
  5. Gently fold in the grated carrots and optional nuts until evenly distributed throughout the batter.
  6. Pour the batter into the prepared sheet pan, spreading evenly. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  7. Allow the cake to cool in the pan for 15 minutes, then use the parchment paper sling to lift it onto a wire rack to cool completely before frosting.
  8. Make the Frosting: Using an electric mixer, beat the softened butter until creamy. Add the cold cream cheese and beat until smooth. Gradually beat in the sifted powdered sugar, then mix in the vanilla and lemon juice until light and fluffy.
  9. Once the cake is stone cold, generously spread the cream cheese frosting over the top. Cut into squares and serve.