A moist and delicious carrot sheet cake topped with amazing cream cheese frosting. Adding my favorite spices to the batter really took this cake up a notch!
Add butter and parchment paper to a sheet cake pan.
Beat the sugar, oil, sour cream and eggs together in a large bowl. Add the vanilla.
In another bowl, sift together dry ingredients.
Add the dry ingredients to the wet ingredients. Scrape the bowl down.
Toss the raisins and toasted walnuts with 1 tablespoon flour.
Fold in the raisins and walnuts.
Fold in the carrots and pineapple. Add to the batter and mix well.
Pour batter into a buttered pan lined with parchment paper.
Bake for 55 to 60 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely in the pan. Set over a wire rack.
For the Frosting:
Cream the butter in the bowl of an electric mixer fitted with the paddle attachment until just combined. Mix cream cheese and vanilla until just combined. Add the confectioners sugar and mix until smooth.
Using an ice cream scooper, add frosting to the cake and smooth out.
Video
Notes
If you're not a fan of pineapple you can either sub minced apple in for it or skip it altogether.
You can make this as cupcakes or as a layer cake but I'll warn you that cream cheese frosting, while delicious, is soft and not great for stacking cake layers. You might need a ring of buttercream at the edge and middle to stabilized the cake.
When making sheet cakes I always line my baking tins with parchment paper for an easy release and more tender edge.