Carrot Sheet Cake: 

1. Preheat oven to 350º F and brush a generous amount of butter on the inside of an 11x7 baking dish.
2. In a large bowl, whisk together vanilla oat milk, flaxseed meal and corn starch until frothy. Set aside for 5minutes, stirring every 2 minutes.
3. While the milk is set aside, combine dry ingredients: In a separate bowl, mix together Quinoa Flour, 1-to-1 flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
4. Once the milk mixture is ready, mix in melted butter and vanilla extract and whisk for 30 seconds. Add sugar and whisk again until well combined.
5. Add the bowl of dry ingredients to wet ingredients and whisk until very well combined.
6. Lastly, mix in grated carrots.
7. Pour cake batter into prepared baking dish and bake on the middle rack for 25 minutes or until the cake passes the toothpick test. When ready, allow the cake to cool completely before adding the frosting.

Cream Cheese Frosting: 

1. Using an electric beater or stand mixer, beat cream cheese for 5 minutes. Mix in vanilla extract and beat until well combined.
2. Mix in powdered sugar 1 cup at a time and beat until creamy and well combined. For a thin frosting use 2 – 2½ cups of sugar. For a thicker frosting use 3+ cups of sugar
3. Pipe or spoon frosting onto the cake and decorate as per preference.