Carrot Sheet Cake

INGREDIENTS

For the Cake:

• 1 stick butter, softened

• 1/2 cup brown sugar

• 1 cup white sugar

• 1 cup milk

• 3 eggs

• 1 teaspoon vanilla extract

• 2 cups shredded carrots

• 1/2 cup Mariani Chopped Walnuts

• 1/2 cup golden raisins

• 2 cups gluten-free flour

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 2 Tablespoons cinnamon

• 1/2 teaspoon nutmeg

• 1 teaspoon allspice

• 1/4 teaspoon cloves

For the Frosting:

• 1 stick butter, at room temperature

• 8 ounces cream cheese, at room temperature

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

---

INSTRUCTIONS:

1. Preheat the oven to 350 degrees and line an 9x13 baking pan with parchment paper.

2. In a medium bowl, whisk together the stick of butter, 1/2 cup brown sugar and 1 cup white sugar

3. Add the eggs, milk and vanilla extract and whisk together.

4. Pour the gluten-free flour, baking powder, baking soda, salt and spices on top of the wet ingredients.

5. Use a whisk to combine the wet and dry ingredients together.

6. Add in the shredded carrots, raisins and walnuts. Use a spatula to fold the ingredients into the cake batter.

7. Pour the cake batter into the 9x13 baking pan and place in the oven to bake for 40 minutes at 350 degrees.

8. Remove the cake from the oven once it is done and allow to cool completely.

9. As the cake cools, make the frosting.

10. Add the cream cheese and butter to a bowl and use a hand mixer to cream them together.

11. Add the vanilla extract and 1 cup of powdered sugar, then use the hand mixer to mix everything together.

12. Add the second cup of powdered sugar and beat together and continue until all 4 cups of powdered sugar are added and a cream frosting forms.

13. Frost the cake with the frosting.

14. Cut into 20-24 squares and enjoy!