Cake Recipes
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, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 2/3 cup chopped walnuts (optional)
Instructions
- Cake: In a mixing bowl, beat eggs, oil and sugar until mooth.
- Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well.
- Stir in carrots and walnuts.
- Pour into a greased 15 x 10 x 1-inch baking pan.
- Bake at 350 degrees F for 35 minutes or until a wooden pick inserted near the center comes out clean.
- Cool on a wire rack.
- Frosting: Beat cream cheese, butter and vanilla extract in a mixing
bowl until smooth; beat in confectioners' sugar.
- Spread over cake.
- Sprinkle with nuts, if desired.