Carrot Sheet Cake
“We sold pieces of this to-die-for carrot cake at an art show. Before long, we sold out of all the 10 cakes we had made!” —Dottie Cosgrove, South El Monte, California
| Servings | Prep Time | Cook Time |
| 30servings | 20minutes | 35minutes + cooling |
| Servings | Prep Time |
| 30servings | 20minutes |
| Cook Time |
| 35minutes + cooling |
Ingredients
- Carrot Cake:
- 4 large eggs room temperature
- 1 cup canola oil
- 2 cups sugar
- 2 cups 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 package cream cheese softened, 8 ounces
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 4 cups confectioner's sugar
- 2/3 cup chopped walnuts
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
- For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.
Recipe Notes
Nutrition Facts 1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fibre), 4g protein.
