You don't need a stand mixer, or even a hand mixer, just a spoon to stir it up. And an 18x13x1-inch half-sheet pan (I LOVE my half-sheet pan). For a casual party, you can serve the cake straight from the pan. For an afternoon tea or other fancy party, you can cut it into dozens of 1 to 1 1/2-inch squares as a quick and easy stand-in for petits fours.
Carrot Sheet Cake
(Makes 18x13x1-inch half-sheet, 32 servings)
2 packed cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
1 1/3 cup organic canola oil
12 ounces (approximately 2 cups) finely shredded carrots
1 cup Zante currants (tiny raisins)
1 cup chopped walnuts or pecans
1 3-ounce package cream cheese, room temperature
1/2 stick (4 tablespoons) butter, room temperature
1 teaspoon vanilla
3 cups powdered sugar (1 pound, if frosting layer cake)
2 tablespoons milk
1 drop each red and yellow food coloring
1 Preheat oven to 350. Spray with cooking spray an 18x13x1-inch half-sheet pan. In small bowl, whisk together flour, soda, cinnamon and salt. In another small bowl, stir a tablespoon of flour mixture into currants to coat and separate; stir in chopped nuts.
2 In large bowl, beat eggs; beat in sugar, then oil. Beat in flour mixture. Stir in carrots, raisins and nuts. Pour into prepared pan. Bake about 30 minutes. Cool in pan on wire rack about 2 hours.
3 In small bowl of electric mixer, cream together the cream cheese, butter and vanilla. Gradually add powdered sugar (no need to sift) and mix until thoroughly combined, adding milk and food coloring at the end. I usually don’t use food coloring, but I like to give a slight peach tint to the frosting, if it’s a large gathering, just so I know which is the carrot cake.