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    Carrot Sheet Cake


    Source of Recipe


    1999 Taste of Home Annual Recipes

    List of Ingredients




    4 eggs
    1 c. vegetable oil
    2 c. sugar
    2 c. flour
    2 tsp. baking soda
    1/4 tsp. baking powder
    2 tsp. cinnamon
    1/2 tsp. salt
    3 c. shredded carrots
    2/3 c. chopped walnuts

    FROSTING:
    1 pkg. (8 oz.) cream cheese, softened
    1/2 c. butter or margarine, softened
    1 tsp. vanilla
    4 c. confectioners sugar
    2/3 c. chopped walnuts

    Recipe



    In mixing 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 greased 15x10x1" baking pan. Bake at 350° for 35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
    For frosting: Beat cream cheese, butter and vanilla until smooth; beat in sugar. Spread over cake. Sprinkle with nuts.
    Yiels: 24-30 servings.
    Editors Note: Frosted cake may be frozen.

 

 

 

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