Carrot Sheet Cake
Who doesn't love a good carrot cake ?
  1. 4 eggs
  2. 1 cup vegetable oil
  3. 2 cups granulated sugar
  4. 2 cups all-purpose flour
  5. 2 teaspoons baking soda
  6. 1/4 teaspoon baking powder
  7. 2 teaspoons ground cinnamon
  8. 1/2 teaspoon salt
  9. 3 cups shredded carrots
  10. 2/3 cup chopped walnuts
  1. 8 ounces cream cheese, softened
  2. 1/2 cup butter or margarine, softened
  3. 1 teaspoon vanilla extract
  4. 4 cups confectioners’ sugar
  5. 2/3 cup chopped walnuts
  1. 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-inchbaking 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.
  3. Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts.
  1. The frosted cake may be frozen.
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