Monday, November 21, 2016

Carrot Sheet Cake

I married into a family loaded with good cooks/bakers.
My husband's immediate family, plus his relatives on both sides, are excellent with food.  His Cunningham side of the family put together a family cookbook about 14 years ago and it is a treasure.
So many good recipes that we love.  This cake recipe is from his Grandma Cunningham and I had never tried it before until this weekend.  We loved it!

Cake:
4 eggs
1 cup oil (I used canola)
2 cups sugar
2 cups flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
3 cups shredded carrots
2/3 cup chopped walnuts (I used pecans)

Beat eggs, oil and sugar until smooth.  Add dry ingredients and mix well.  Stir in carrots and nuts.  Pour into a greased cookie sheet (jelly roll pan) and bake at 350 for 25 minutes.  Cool before frosting.

Frosting:
1 pkg 8 oz. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
4 cups powdered sugar
2/3 cup chopped walnuts (I used pecans)

Beat together until smooth.  Spread over cooled cake.

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