Carrot Sheet Cake

• 1/2 cup walnuts

• 2 1/2 cups AP flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon allspice

• 1 teaspoon ground ginger

• 2 cups fresh grated carrot

• 1 cup canola or vegetable oil

• 1.5 cup brown sugar

• 1/2 cup sugar

• 4 eggs, room temperature

• 2 teaspoon vanilla

• 1/2 cup crushed pineapple

• 1/2 cup apple sauce

• 1/2 cup raisins

• 32 oz cream cheese, room temperature

• 1 1/2 cup powdered sugar

• 2 teaspoon vanilla

• 1/2 teaspoon kosher salt

Make Carrot Cake Batter: Preheat oven to 350°. Grease a 13x9 baking dish with canola or vegetable oil. Line loaf pan lengthwise with parchment paper, leaving about a 1" overhang.

Toast walnuts for 5-7 minutes until fragrant. Allow nuts to cool and roughly chop. Reserve.

Meanwhile whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. Freshly grate 1 cup carrot and add to dry ingredients. Toss until the carrot is well coated with the dry mix.

In a separate bowl, combine oil, and sugars until smooth. Add eggs, vanilla, pineapple, ginger and applesauce and whisk until smooth. With a rubber spatula, fold dry ingredients into wet mixture until about 75% combined. Fold in raisins and walnuts and stir until very few flour streaks remain.

Scrape batter into loaf pan being sure to smooth the top with your rubber spatula.

Bake for approximately 70-90 minutes. The cake is extremely moist so it may have a sheen. Check the center with a cake tester or skewer. Transfer to wire rack and cool.

Make Icing: While cake cools, make your icing. Scrape the cream cheese into a stand mixer fitted with a paddle attachment. Beat the cream cheese on medium-high speed for approximately 3 minutes, until air is visibly incorporated and the cream cheese is smooth. Add sugar, vanilla, and salt and beat until smooth.

Assembly: Dollop cream cheese frosting and decorate to your liking. Dust lightly with cinnamon.