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Carrot Sheet Cake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:24-30 servings

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

  • 1. 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.
  • 2. 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.

Nutritional 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.