Easy Carrot Cake

Easy Carrot Cake

My cousin learned to make this crowd-pleasing sheet cake while working at her dorm kitchen in college. She made hundreds of batches and eventually felt as though she could put it together in her sleep. One recipe serves 16 people; for a larger gathering, make two sheets and place them side by side.

Recipe

• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1-1/2 cups canola oil
• 2 cups sugar
• 4 eggs
• 3 cups grated carrots

Preheat oven to 350 degrees. Combine flour, salt, cinnamon, and soda. In a separate bowl, combine oil and sugar, then add eggs, flour mixture, and carrots. Pour the batter into a greased and floured 9-by-13-inch pan, and bake for 45 minutes, or until the cake springs back to the touch. Cool for 15 minutes, then remove cake from the pan and cool it completely before icing it with cream cheese frosting.

Cream Cheese Frosting

• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) butter, room temperature
• 2 teaspoons vanilla
• 3/4 cup confectioners' sugar (more as needed)
• milk, if necessary, to make stirring easier

Cream together cream cheese and butter, and stir in vanilla, sugar, and milk, if needed. Add more confectioners’ sugar to taste, but try not to overwhelm the rich cream cheese-butter combination. Frosts one cake.

Tinky Dakota Weisblat enjoys cooking at her home in Hawley, Mass.

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