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Carrot Sheet Cake Exps Cpl19 8112 C11 06 9b 4

Carrot Sheet Cake

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD: 30 servings.
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

Ingredients

  • 4 large eggs, room temperature
  • 1 cup canola 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. Preheat oven to 350°. 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 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.
  • 2. For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in confectioners' sugar. Spread over cake. Sprinkle with nuts. Decorate as desired. Store in the 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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