Nothing is easier for a springtime dessert than this Easy Carrot Sheet Cake. It is so easy to make and is always a crowd pleaser! Using a boxed cake mix as a base and sprucing it up with additional spices, carrots and, of course, covered in cream cheese frosting, this one is a MUST MAKE!
Preheat oven to 350 degrees F. Grease a cookie sheet with baking spray. Set aside.
In a large mixing bowl, add Spice cake mix, milk, melted butter, eggs, vanilla, cinnamon, ground cloves, ground ginger, ground nutmeg, shredded carrots, and any other optional ingredients. Beat on medium speed for two minutes or until mixture is well combined.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and the cake begins to pull away from the edges. Allow cake to cool completely in the cookie sheet before frosting.
Beat cream cheese with butter until completely smooth. Add vanilla and powdered sugar and beat until light and fluffy. If needed, add 1 Tablespoon of milk at a time to thin frosting to spreadable consistency.
Frost cooled cake. Top with additional chopped nuts or shredded coconut if desired.
Store leftovers in the fridge covered with plastic wrap. You can also freeze any leftover cake either in a freezer safe container or wrapped in plastic wrap and then placed in a freezer ziploc bag.
I always recommend substituting milk for the water and melted butter for the oil called for on the box.You can add any or all of these optional additions: 1/2 cup chopped walnuts 1 cup crushed pineapple, drained 1/2 cup raisins 1/2 cup coconut