Monday, July 6, 2009

CARROT SHEET CAKE

1 pkg (9-OZ) frozen sliced carrots
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all-purpose flour
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts, divided

BUTTERY CREAM CHEESE FROSTING:

1/2 cup butter
8-oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.

Cook carrots according to package directions until tender. Drain carrots and mash in a large mixing bowl. Add the sugar, oil, and eggs; beat well. In a small bowl, mix the flour, baking soda, cinnamon and salt together. Beat the flour mixture into the carrot mixture. Stir in 1/2 cup of the nuts. Pour the batter into the prepared pan. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack.

To prepare the frosting, beat the butter, cream cheese, and vanilla in a bowl until creamy. Add enough of the confectioners' sugar to make icing of spreading consistency. Spread the frosting over the cake and sprinkle the remaining nuts over the top.

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