4.5cupsgrated carrots1 32 oz bag of carrots (before peeling)
1.5cupchopped nuts or unsweetened coconut optional
1.5small can crushed pineapple lightly drained12 oz or 1.5 8 oz cans
Cream Cheese Icing:
2sticks butter 226 g or 1 cup
2sticks cream cheese 452 g or 2 cups
1/2teaspoonsalt
1teaspoonalmond extract optional5 ml
1tablespoonvanilla bean paste15 ml
6-8cupspowdered sugar Depending on how stiff you want the icing
Instructions
Pre-heat oven to 350 degrees.
Grease and line a 3 8” pans with parchment paper
In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
Add dry ingredients and mix until just combined.
Add in pineapple and grated carrots and mix until just combined.
Pour into prepared pans and bake for ~45 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)
Cream Cheese Icing:
In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
Add salt, almond extract, and vanilla. Whip until combined
On low speed, add the powder sugar ½ cup at a time
Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
Spread icing over the cooled, sheet cake in an even layer. This is a generous amount of icing, so add as much or little as you like