Carrot Sheet Cake with Dulce de Leche Cream Cheese Frosting

CHEFELIZABETHREESE.COM

Carrot Cake is one of those desserts that most people tend to only make around Easter.  But honestly, it’s such an incredible dessert which I think it should be enjoyed all year long!

For the Cake – 1 Teaspoon Baking Soda – 1 Teaspoon Baking Powder – ½ Teaspoon Kosher Salt – 3 Cups All Purpose Flour – 2 Cups Granulated Sugar – 1 Cup Light Brown Sugar – 1½ Teaspoon Ground Cinnamon – ½ Teaspoon Ground Nutmeg

For the Cake – ¾ Cup Canola Oil – 6 Eggs – 1 Tablespoon Vanilla Extract – 1 Cup Whole Milk – 1 Cup Crushed Pineapple, Drained – 2½ Cups Grated Carrots – ⅓ Cup Sweetened Shredded, Coconut – Non-Stick Cooking Spray

For the Frosting 6 oz Cream Cheese, Room Temperature – ½ Stick Butter, Room Temperature – 1 Cup Powdered Sugar – 1 Teaspoon Vanilla Extract – ½ Cup Dulce de Leche or Caramel Sauce – 2 Tablespoons Whole Milk – Chopped pecans for Garnish

CHEFELIZABETHREESE.COM