You are here: Home » Recipes » Carrot Sheet Cake with Coconut Cream Cheese Frosting Carrot Sheet Cake with Coconut Cream Cheese Frosting Kitchen Tested Yield 24 servings A reduced-fat carrot cake with a cream cheese frosting is hard to beat! PrintEmail Ingredients Cake:2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg3 cups shredded carrots1 large egg3 large egg whites1/3 cup canola oil1/2 cup light brown sugar1/2 cup sugar1/4 cup light corn syrup1 teaspoon vanilla extractCream Cheese Frosting:2 tablespoons margarine1 (8-ounce) package fat-free cream cheese1 teaspoon coconut extract2 1/2 cups confectioners' sugar Instructions Preheat oven to 350F. In a bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a mixing bowl, beat carrots, egg, egg whites, oil, brown sugar, sugar, corn syrup and vanilla. Gradually add dry ingredients, mixing well. Pour batter into a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray and bake for 30 minutes or until a toothpick inserted comes out clean. Cool. Cream margarine and cream cheese. Add coconut extract and confectioners’ sugar. Blend until smooth. Spread on top of cake. Cut into squares.