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Carrot Sheet Cake

 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.
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.