Recipe for cooking Carrot Sheet Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Carrot Sheet Cake

4 eggs
1 c. vegetable oil
2 c. sugar
2 c. 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

Frosting
8 oz. cream cheese, softened
1/2 c. butter or butter replacement, softened
1 tsp. vanilla extract or flavoring
4 c. powdered’ sugar
2/3 c. 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-in. baking pan. Bake at 350 degrees F for 35 mins. or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

For frosting, beat cream cheese, butter and vanilla extract or flavoring in a mixing bowl until smooth; beat in powdered\sugar. Spread over cake. Sprinkle with nuts.

Makes approximately 24-30 servings.