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Ingredients
•
4 large eggs, room temperature
•
1 cup canola oil
•
2 cups sugar
•
2 cups all-purpose flour
•
2 tsp baking soda
•
¼ tsp baking powder
•
2 tsp ground cinnamon
•
½ tsp salt
•
3 cups shredded carrots
Method
1. In a bowl, beat eggs, oil and sugar
until smooth. Combine flour, baking
soda, baking powder, cinnamon and
salt; add to egg mixture and beat
well. Stir in carrots and walnuts. Pour
into a greased 15x10x1-inch. baking
pan. Bake at 176°C until a toothpick
inserted in the centre comes out
clean, about 35 minutes. Cool on a
wire rack.
Carrot Sheet Cake
Cooking time: 35m – Temperature: 176°C
•
2/3 cup chopped walnuts
For Frosting:
•
1 package (225g) cream cheese,
softened
•
½ cup butter, softened
•
1 tsp vanilla extract
•
4 cups confectioners' sugar
•
2/3 cup chopped walnuts
2. For frosting, beat cream cheese,
butter and vanilla in a bowl until
smooth; beat in sugar. Spread over
cake. Sprinkle with nuts. Decorate as
desired.
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