Ingredients:

  • 3 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1 teaspoon Salt
  • 4 Large Eggs
  • 1 1/2 cups Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 4 cups Finely Grated Carrots
  • 1 cup Chopped Pecans or Walnuts (Optional)
  • 16 ounces Cream Cheese (Full Fat), softened
  • 1/2 cup Unsalted Butter, softened
  • 4 cups Confectioners' Sugar, sifted
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 tablespoon Fresh Lemon Juice

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 13x18 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, lightly whisk the eggs, oil, and vanilla until just combined.
  4. Combine the wet ingredients into the dry ingredients. Mix only until just moistened—do not overmix.
  5. Gently fold in the grated carrots and any nuts you are using.
  6. Spread the batter evenly into the prepared sheet pan.
  7. Bake for 28–32 minutes, or until a toothpick inserted near the centre comes out clean. Cool the cake completely on a wire rack before frosting.
  8. For the frosting, beat the softened cream cheese and butter together in a stand mixer until perfectly smooth, scraping down the sides frequently.
  9. Gradually add the sifted confectioners’ sugar, mixing on low speed first, then increasing speed until incorporated.
  10. Beat in the vanilla extract and lemon juice until the frosting is light and fluffy.
  11. Once the cake is entirely cool, spread the cream cheese frosting evenly over the top surface.
  12. Slice into squares and serve.