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Carrot Sheet Cake Recipe

100% would make again

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

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

Editor's Note: Frosted cake may be frozen.

Lighter version: Fat-Free Cream Cheese Frosting

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.

Carrot Sheet Cake published in Taste of Home February/March 1998, p54

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