Preheat the oven to 180℃ and line a 9x13 inch pan with oil and baking paper.

In a large bowl beat the butter and sugar until pale and creamy with an electric beater. We then add the eggs and beat again. Drizzle in the oil and beat until it is smooth.

We then add all our dry ingredients (flour, cinnamon powder, vanilla, baking soda, salt) and the freshly grated carrot. Now using a spatula we fold this together and ensure there are no dry/flour pockets between the batter. But do not over mix.

Transfer the batter to a prepared and bake for 28-30 mins until tooth pick inserted into the center comes out clean. Let the cake cool completely before transferring to a serving plate (you don’t have to serve the cake in a plate, most sheet pan cakes are served in the pan itself).

Read the note above about the cream cheese temperature before you start.

In a large mixing bowl we start by beating the butter until pale and creamy. Then add the cream cheese and beat again until combined and fluffy.

Add the icing sugar in 3 parts to avoid over the sugar going everywhere. Make sure it is sifted to avoid any lumps in the frosting. Cover and place in the fridge until ready to use.

I cut slices of a raw carrot, and from the outer slices I cut tiny pieces to micmic the shape of a carrot. These pieces are blanched in hot water and salt. I drain the water and set them aside. I also snip tiny pieces of Dill to give the carrots their green top. I toast and chop some walnuts for the side of the cake.

We start by spreading the frosting over the cake in a rustic way. Portion the cake into 16 squares and cover the borders of the cake with the toasted and chopped walnuts. In each square we gently place our tiny blanched carrot and the green Dill topper.

Serve with some coffee or tea.