Carrot Sheet Cake

Name: Carrot Sheet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 30 servings
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

Total Time Prep: 20 min. Bake: 35 min. + cooling

Yield 30 servings

Test Kitchen Approved

We sold pieces of this to-die-for carrot cake at an art show. Before long, we sold all 10 cakes we had made! —Dottie Cosgrove South El Monte, California

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

Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. In another bowl, 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 35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in confectioners' sugar. Spread over cake. Sprinkle with walnuts. Decorate as desired. Store in refrigerator.

Nutrition Facts

1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein.