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.