One bowl carrot sheet cake

Ingredients

• 2 large eggs
• 100 g light brown sugar (1/2 cup)
• 100 g granulated sugar (1/2 cup)
• 120 ml vegetable oil (1/2 cup)
• 120 g crushed pineapple or Greek yogurt (1/2 cup)
• 1/2 tsp vanilla
• 220 g all-purpose flour (1 3/4 cups)
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup (170 g) grated carrots
• 2 oz (60 g) cream cheese, softened (for the frosting)
• 60 g soft butter (for the frosting)
• 1.5 cups (180 g) icing sugar

Instructions

1. Preheat your oven to 180C (350F). Line an 8x8-inch square pan with parchment paper.
2. In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Add the oil, crushed pineapples or Greek yogurt, and vanilla. Mix until well combined
3. Sift in the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Fold gently until just combined — do not overmix.
4. Fold in the grated carrots until evenly distributed.
5. Pour the batter into the prepared pan and smooth the top. Bake for 27–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
6. For the cream cheese frosting, using a mixer, beat the softened butter and cream cheese until smooth and fluffy. Gradually add the icing sugar and beat until and creamy.
7. Now frost and decorate the way you want. Enjoy