Carrot Sheet Cake

By Tracy

20 Person

55 Minutes

311 Calories

This carrot cake and the frosting were so yummy! Once the cake is chilled, it’s party time. Garnish with whatever you’ve got on hand (we went with some flowers, carrots, and walnuts) and dig in! We hope you LOVE this cake! It’s Tender! Naturally sweetened! Packed with carrots! Perfectly spiced! Wholesome and Seriously delicious!

Ingredients

Frosting

2/3 cup chopped walnuts
4 cups confectioners' sugar
1 tsp. vanilla extract
1/2 cup butter, softened
1 package cream cheese, softened

2/3 cup chopped walnuts
3 cups shredded carrots
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. baking powder
2 tsp. baking soda
2 cups all-purpose flour
2 cups sugar
1 cup vegetable oil
4 large eggs, room temperature

Method

01

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.
02

Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan.
03

Bake at 350 degrees F until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.
04

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.