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Carrot Sheet Cake

Recipe Ingredients

Yields 24 to 30 servings.

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

Method

Cake: In a mixing bowl, beat eggs, oil and sugar until smooth.

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 sugar. Spread over cake. Sprinkle with nuts.

The frosted cake may be frozen.

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