How To Make Carrot Sheet Cake
This carrot sheet cake is an easy way to enjoy a classic dessert flavor. The well-proportioned cake to cream cheese frosting ratio ensures the perfect bite.
Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes
Serves:
Ingredients
- 4largeeggs,room temperature
- 1cupvegetable oil
- 2cupssugar
- 2cupsflour
- 2tspbaking soda
- ¼tspbaking powder
- 2tspground cinnamon
- ½tspsalt
- 3cupscarrots,shredded
- ¾cupwalnuts,chopped
- 4cupscream cheese frosting
Instructions
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Preheat oven to 350 degrees F. Grease and flour a 10×15-inch sheet pan or jelly roll pan, set aside.
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In a bowl, beat eggs, oil and sugar until smooth.
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Combine flour, baking soda, baking powder, cinnamon and salt. Add to egg mixture and beat well.
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Fold in carrots and walnuts. Pour into greased baking pan.
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Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before frosting.
Nutrition
- Calories: 387.07kcal
- Fat: 17.96g
- Saturated Fat: 2.90g
- Trans Fat: 0.07g
- Monounsaturated Fat: 8.70g
- Polyunsaturated Fat: 4.58g
- Carbohydrates: 55.96g
- Fiber: 0.83g
- Sugar: 45.38g
- Protein: 2.34g
- Cholesterol: 31.00mg
- Sodium: 243.65mg
- Calcium: 18.59mg
- Potassium: 88.67mg
- Iron: 0.42mg
- Vitamin A: 140.70µg
- Vitamin C: 0.91mg
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