MediumDinnerSpicyCrowd Pleaser
Indian Chicken Curry
20 min prep·25 min cook
4 servings
View Recipe
Carrot Cake in a sheet pan, perfect for Easter and spring gatherings. Pineapple in the batter keeps it moist. Whipped cream cheese frosting is lighter but delicious.
Preheat oven to 350°F.
Spray sheet pan with nonstick spray.
Shred carrots on box grater.
Squeeze in paper towels to remove excess moisture.
Combine flour, spices, salt, baking soda, baking powder in bowl.
In separate bowl, mix eggs, crushed pineapple, oil, milk, vanilla, sugar.
Stir in carrots.
Fold in dry ingredients until just combined.
Pour batter into greased sheet pan.
Bake 18-22 minutes until toothpick comes out with just a few moist crumbs.
Cool completely.
Make frosting: Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla, mix until smooth.
In separate bowl, beat whipping cream until stiff peaks.
Fold whipped cream into frosting.
Frost cooled cake.
Slice into 24 squares.
Optional: Color some frosting orange and green.
Pipe little carrots on each square.
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