THE KITCHN: Just plain carrot cake: Unadorned is the best way to enjoy this springtime favorite
Carrot Sheet Cake with Cream Cheese Frosting. (Emma Christensen / April 16, 2013)
Pour the batter into the baking dish and tap the dish a few times against the counter to work out the air bubbles. Bake for 45-50 minutes, rotating once during baking. The finished cake should be slightly puffed in the middle and browned on the edges. A toothpick inserted in the middle should come out clean.
Let the cake cool completely before frosting, about one hour, or wait to frost until the next day. Leftover cake can be kept, covered, at room temperature for several days. You can also wrap the unfrosted cake in aluminum foil and freeze it for up to 3 months.
Cream Cheese Frosting
This recipe is adapted from a recipe by my Kitchn colleague Faith Durand.
Makes enough to thickly cover a 9- by 13-inch cake.
1/4 cup unsalted butter, room temperature
1 (8-ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
3 cups confectioner's sugar
Pinch of salt
Beat together the butter and cream cheese. Slowly beat in the vanilla, confectioner's sugar and salt. Increase to high speed once the frosting starts to come together into lumps. Beat until creamy, scraping down the sides of the bowl as necessary.
(Emma Christensen is recipe editor at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to firstname.lastname@example.org.)