Sheet Pan Carrot Cake - In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking. In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; Place a rack in middle of oven; Preheat oven to 350 degrees. More carrots gives this cake a more robust flavor and texture than other. In a bowl, beat eggs, oil and sugar until smooth. In a large bowl, beat eggs and oil for 2 minutes. Most carrot cakes call for two cups of shredded carrots, but this one includes three whole cups. Lightly coat sides of a 13x9 metal baking pan with nonstick vegetable oil spray.
For frosting, beat cream cheese, butter and. Grease and flour a 10x15 inch sheet pan or jelly roll pan, set aside. Lightly coat sides of a 13x9 metal baking pan with nonstick vegetable oil spray. More carrots gives this cake a more robust flavor and texture than other. Combine flour, baking soda, baking powder, cinnamon and salt; Most carrot cakes call for two cups of shredded carrots, but this one includes three whole cups. Combine flour, baking soda, baking. In a bowl, beat eggs, oil and sugar until smooth. Preheat oven to 350 degrees. Heat oven to 350 degrees. In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; In a bowl, beat eggs, oil and sugar until smooth. Place a rack in middle of oven; In a large bowl, beat eggs and oil for 2 minutes.