Saturday, 27 September 2014

Carrot Sheet Cake

This is a delicious carrot cake!! I have never met a person who didn't love it. Sheet cakes are easy to make and serve, not to mention transport. Make sure your baking sheet is 13x18 inches!!



2 cups Sugar

1 cup Vegetable Oil

4 whole Eggs

2 cups All-purpose Flour

1/2 teaspoon Salt

2 teaspoon Baking Soda

¼ teaspoon Baking Powder

2 teaspoon Ground Cinnamon

3 cups Grated Carrots

1 Cup Chopped walnuts or pecans
1/3 Cup currants or raisins (optional)
1/3 Cup coconut (optional)


For Icing

½ Cup Butter, Softened

1 package (8 Oz) Cream Cheese

4 Cups Powdered Sugar

1 teaspoons Vanilla

1 cup Walnuts or Pecans, Chopped

Preparation Instructions


Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. Add flour, salt, baking powder, baking soda and cinnamon.  Then add carrots and nuts ,currants and coconut  mix well. Pour into a greased and floured 13x18 inch baking sheet and bake at 350F until done, about 30-35 minutes.

Cool completely.


In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts or sprinkle nuts on top or icing.  Spread on cooled carrot cake.

Print Recipe:Carrot Sheet Cake
Combine eggs, oil,and  sugar.

Add flour, baking powder, baking soda, salt and cinnamon.

Mix to combine.

Add carrots and nuts, currants and coconut.

Mix to combine.

Pour into a 13x18 inch sheet pan that has been greased and floured.

Frost cake when cooled. Either mix nuts into icing directly or sprinkle over top of the icing.

Be prepared to be loved and adored!!

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