Recipe
Dessert
Carrot Sheet Cake Supreme
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| 4 eggs | ||
| 1 c. oil | ||
| 2 c. sugar | ||
| 2 c. flour | ||
| 2 tsp. baking soda | ||
| ¼ tsp. baking powder | ||
| 2 tsp. cinnamon | ||
| ½ tsp. salt | ||
| 3 c. shredded carrots | ||
| ⅔ c. chopped nuts | ||
| 1 (8 oz) pkg cream cheese, softened | ||
| ½ c. margarine, softened | ||
| 1 tsp. vanilla | ||
| 4 c. powdered sugar | ||
| ⅔ c. chopped nuts |
Directions
- In mixing 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 2/3 cup chopped nuts. Pour into greased 15-by-10-1-inch (jelly roll) baking pan.
- Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean.
- To make frosting, beat cream cheese, margarine and vanilla until smooth. Add powdered sugar and beat well. Spread on cooled cake. Sprinkle top with 2/3 cup nuts.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 170mg
- Total Carbohydrates: 28g
- Protein: 3g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%