Moist and Flavorful Carrot Sheet Cake

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line it with parchment paper.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Wet Ingredients: In another bowl, beat the brown sugar, sweetener, and oil until smooth. Add eggs one at a time, mixing well. Stir in vanilla.

Combine Batter: Gradually mix the dry ingredients into the wet mixture. Fold in grated carrots, nuts, and raisins (if using).

Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let the cake cool completely before frosting.

Prepare Frosting: Beat cream cheese and butter until smooth. Add powdered sweetener, vanilla, and milk, mixing until fluffy.

Frost & Serve: Spread the frosting evenly over the cooled cake. Slice and enjoy!

Serving and Storage Tips