Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Carrot Sheet Cake




Source of Recipe


Recipe Ross


List of Ingredients




Cake:
4 eggs
1 cup vegetable oil
2 cups each granulated sugar, all-purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 cups shredded carrots
2/3 cup chopped walnuts
Frosting:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter or margarine, softened
1 tsp. vanilla extract
4 cups confectioners’ sugar
2/3 cup chopped walnuts
Directions:


Recipe




Heat oven to 350ºF (175ºC). In a 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 a greased 15x10x1" baking pan. Bake 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack. Frosting: Beat cream cheese, butter and vanilla in a mixing bowl until smooth; beat in confectioners' sugar. Spread over cake. Sprinkle with nuts. Makes 24-30 servings.