We sold pieces of this to-die-for carrot cake at an art show. Before long, we sold all 10 cakes we had made! —Dottie Cosgrove South El Monte, California
Carrot Sheet Cake
Watch How to Make Carrot Sheet Cake
Carrot Sheet Cake
Prep Time
20 min
Cook Time
35 min
Yield
30 servings
Ingredients
- 4 large eggs, room temperature
- 1 cup canola oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 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
- Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. In another bowl, 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 15x10x1-in. baking pan. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
- For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in confectioners' sugar. Spread over cake. Sprinkle with chopped walnuts. Decorate as desired. Store in refrigerator.
Nutrition Facts
1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein.
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