Carrot Sheet Cake with Cream Cheese Frosting Recipe

Begin by peeling and shredding the carrots (I use a kitchen aid attachment and do it with my stand mixer).
1 1/4 cups carrots shredded
Preheat the oven to 350F/177C convection (or 325F/162C conventional) and use cooking spray and parchment paper to grease an 8-inch cake pan.
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and walnuts. Set aside.
1 1/4 cup all-purpose flour spooned and leveled and sifted, 1/2 tsp salt, 1 tsp baking soda, 1/2 tsp cinnamon, 1/3 cup walnuts ground
In a large bowl, use a whisk to beat the eggs, sugar, and oil together. Whisk vigorously for about 2 minutes.
2 large eggs room temperature, 1 cup granulated sugar, 1/2 cup (4oz) vegetable or canola oil
Fold in the dry ingredients until they are mostly combined and then add in the carrots and pineapples, folding until everything is fully combined.
1/3 cup pineapples crushed
Pour into the prepared cake pan and bake for 35 minutes, until a toothpick inserted in the center comes out clean.
Remove the cake and allow it to cool completely before frosting.

In a medium bowl, use a hand mixer or a stand mixer to beat the cream cheese until smooth.
4 oz cream cheese
Add in Eagle Brand Sweetened Condensed Milk and beat until combined.
1/4 cup Eagle Brand Sweetened Condensed Milk
Add in the powdered sugar, beating for about 5 minutes until the sugar is fully dissolved.
1 cup powdered sugar spooned and leveled
In a separate bowl, beat the heavy whipping cream until stiff peaks form.
3/4 cup (6oz) heavy whipping cream
Fold the whipped cream in the cream cheese frosting and spread it on top of the cooled carrot cake.
Drizzle some caramel on top and use the back of a spoon to make swirls.
2-3 Tbsp caramel for the drizzle