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    Carrot Sheet Cake

    Source of Recipe

    CD Kitchen

    List of Ingredients

    4 eggs
    1 C. vegetable oil
    2 C. sugar
    2 C. all-purpose flour
    2 tsp. baking soda
    1/4 tsp. baking powder
    2 tsp. ground cinnamon
    1/2 tsp. salt
    3 C. shredded carrots
    2/3 C. chopped walnuts


    In a mixing bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, bakingpowder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350F for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

    8 oz. cream cheese, softened
    1/2 C. butter or margarine, softened
    1 tsp. vanilla extract
    4 C. confectioners' sugar
    2/3 C. chopped walnuts

    Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in sugar.
    Spread over cake. Sprinkle with nuts. Yields 24 to 30 servings. The frosted cake may be frozen.




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