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Carrot Sheet Cake

We sold pieces of this cake at an art show and before long, sold out of the 10 cakes we had made!—Dottie Cosgrove, South El Monte, California

24-30 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

4 eggs
1 cup vegetable oil
2 cups 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:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup chopped walnuts

Directions

In a 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-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes
or until a toothpick inserted near the center comes out clean. Cool
on a wire rack.
For frosting, beat cream cheese, butter and vanilla in a bowl until

2 of 2

Carrot Sheet Cake (continued)

Directions (continued)

smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Yield:
24-30 servings.

Editor's Note: Frosted cake may be frozen.

Nutrition Facts: 1 serving (1 piece) equals 311 calories, 17 g fat (5 g saturated fat), 45 mg cholesterol, 193 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.