Gluten Free Carrot Sheet Cake

• 1 stick of butter, melted
• 1/2 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1/2 c. applesauce
• 1/2 lb. carrots, finely grated
• 3 Tbsp. milk or cream
• 2 eggs
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. salt
• 3/4 tsp. baking soda
• 1 1/2 c. gluten free flour blend

Cream Cheese Glaze

• 8 oz. cream cheese
• 4 Tbsp. butter
• 2 Tbsp. milk or cream
• 1 1/3 c. powdered sugar

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the butter, brown sugar, maple syrup, vanilla, applesauce, carrots, milk/cream, eggs, cinnamon, nutmeg, ginger, salt, and baking soda. Then, whisk in the flour. Pour batter onto a greased 9x13 jelly roll pan. Bake for 12-15 minutes, until an inserted toothpick comes out clean
• In a medium saucepan, heat the cream cheese, butter, milk/cream, and powdered sugar over low heat. Whisk until smooth.
• Immediately after removing the cake from the oven, pour the glaze over the warm cake. Use a knife or offset spatula to quickly spread the glaze. Top with chopped pecans, walnuts, or crushed graham crackers.Store leftovers in the fridge.