Large Crowd Carrot Sheet Cake
Source of Recipe
?
Yields 24 to 30 servings.
4 eggs
1 cup vegetable oil
2 cups granulated 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
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 15 x 10 x 1-inch baking pan. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.
Frosting
8 ounces cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2/3 cup chopped walnuts
Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts.
The frosted cake may be frozen.
|
Â
Â
Â
|
member logon
