Carrot Sheet Cake

Yield: 24 to 30 servings

Ingredients

Cake

• 4 eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups shredded carrots
• 2/3 cup chopped walnuts

Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2/3 cup chopped walnuts

Instructions

Cake

1. Heat oven to 350 degrees F. Grease a 15 x 10 x 1 inch baking pan.
2. In a mixing bowl, beat eggs, oil and sugar until smooth.
3. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into the prepared baking pan.
4. Bake for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

Frosting

1. Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts.

Notes

The frosted cake may be frozen.