Carrot Sheet Cake with Cream Cheese Frosting

Ingredients

• 2 teaspoons baking soda 
• 0.7 cup brown sugar packed
• 0.3 cup butter softened
• 9 tablespoons butter softened
• 2 cups carrots shredded finely
• 4 ounces weight cream cheese fat-free block-style
• 2 large egg whites 
• 2 large eggs 
• 2 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.8 cup buttermilk low-fat
• 2.8 cups powdered sugar divided
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 tablespoon sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
3. Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.
4. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk.
7. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
8. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
9. To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes.
10. Spread frosting over top of cake.
11. Garnish with sprinkles. Store cake loosely covered in refrigerator.