Carrot Sheet Cake Ingredients
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
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 Instructions
Cake: 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: Beat cream cheese, butter and vanilla extract in a mixing
bowl until smooth; beat in confectioners' sugar.
Spread over cake.
Sprinkle with nuts.
Yield: 24-30 servings
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