Carrot Sheet Cake

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Ingredients

Cake

  • 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

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

Instructions

  1. Cake: In a mixing bowl, beat eggs, oil and sugar until smooth.
  2. 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.
  3. 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.
  4. Frosting: Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts.

Yield: 24 to 30 servings.

The frosted cake may be frozen.