Carrot Sheet Cake

Servings: 30 / Total Time: 45 mins

Ingredients:

• 4 large eggs, room temperature

• 1 cup canola oil

• 2 cups 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:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 1 teaspoon vanilla extract

• 4 cups confectioners’ sugar

• 2/3 cup chopped walnuts

Directions

1. 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.
2. 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.

Carrot Sheet Cake Recipe photo by Taste of Home