This is my favorite carrot sheet cake recipe, which is usually baked in a 13×9-inch pan and comes with a quick cream cheese frosting recipe. The batter fits perfectly in the Easter Bunny Cake Pan from Wilton.
In the bowl of an electric mixer, combine the first six ingredients. Whisk to combine. In a separate bowl, combine the carrot, oil, eggs, pineapple, and vanilla. Stir well to combine. Add this mixture to the dry ingredients and beat at medium speed for 2 minutes.
Pour into the prepared pan and bake for 35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool in the pan on a wire rack.
In the bowl of an electric mixer, beat the cream cheese and butter on medium speed. Mix in the vanilla. Add powdered sugar and beat until smooth. Spread on top of cooled cake. Store the frosted cake in the refrigerator covered in plastic wrap. Bring to room temperature before serving.