Carrot Sheet Cake
2 cups Bob’s Red Mill Whole Wheat Flour
½ tsp baking soda
2 tsp baking powder
¼ tsp ground nutmeg
1 tsp ground ginger
1 tbsp ground cinnamon
½ tsp salt
1 1/2 cups sugar
1 ½ cups vegetable oil
2 tsp vanilla extract
1/2 cup unsweetened applesauce
3 cups finely grated carrots (from about 6 large carrots)
1 cup toasted walnuts, chopped
1 cup unsweetened shredded coconut
¾ cup raisins
Maple Cream Cheese Frosting
1 8 oz block cream cheese, softened
¼ cup unsalted butter, softened
1 1/2 cups confectioners sugar, sifted
¼ cup maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract
Rainbow Carrot Roses (Optional, for decoration)
3-4 rainbow carrots (with tops)
Preheat the oven to 350˚F and grease a 9 by 13 inch baking dish with butter or nonstick cooking spray.
In a large bowl, whisk together the flour, baking soda, spices and salt. In a separate medium-sized bowl, whisk together the sugar, eggs, oil, vanilla and applesauce.
Fold the wet ingredients into the dry ingredients and stir until well incorporated. Add the carrots, coconut, walnuts and raisins and fold until incorporated. Add the batter to the prepared pan and bake for 50 -60 minutes, or until a cake tester inserted into the middle of the cake comes out clean. When the cake is done, run a knife around the side of the pan to help it cool.
Let cool completely while you make the frosting.
In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with a hand mixer, blend the cream cheese and butter until smooth, about 2-3 minutes. Scrape down the bowl and add the sugar, maple syrup, cinnamon and vanilla extract. Whip until well combined and the mix starts to look light and fluffy.
Add cream cheese frosting to the cooled cake. Set aside while you make your carrot roses.
To make the carrot roses, peel the carrots and reserve some of the tops. Rinse the tops with cold water, then set aside to dry. Peel the rainbow carrots into thick strips with a y-peeler. Add strips to a microwave safe plate and cook for about 1-2 minutes, or until the strips soften slightly.
Starting at one end, roll the carrot strips up tightly, forming a rose. Set aside while you repeat the process with the remaining strips.
Add carrot roses to the top of the frosted cake, and accent with reserved carrot tops (to look like leaves) if desired.