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Carrot Sheet Cake




Source of Recipe


CD Kitchen


List of Ingredients




4 eggs
1 C. vegetable oil
2 C. sugar
2 C. all-purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 C. shredded carrots
2/3 C. chopped walnuts


Recipe



In a mixing bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, bakingpowder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350ºF for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

Frosting
8 oz. cream cheese, softened
1/2 C. butter or margarine, softened
1 tsp. vanilla extract
4 C. confectioners' sugar
2/3 C. chopped walnuts

Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in sugar.
Spread over cake. Sprinkle with nuts. Yields 24 to 30 servings. The frosted cake may be frozen.