Monday, December 28, 2015

Carrot Sheet Cake with Cream Cheese Frosting

This cake recipe is from my friend Lynette and it is wonderful. It is rich and has just the right spice mixture. I really love the flavor the chopped pecans give this cake. You can either make this cake in a half sheet cake pan or make it thicker in a 9x13 baking pan. It feeds a lot of people when made in a half sheet pan - at least 20. I actually made this for a church training meeting and everyone loved it. So yummy! Oh and the frosting is fantastic!

Carrot Sheet Cake with Cream Cheese Frosting

1 1/2 cups vegetable oil
2 cups sugar
4 eggs
3 cups grated carrots
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon allspice
1 cup finely chopped pecans

8 oz cream cheese, softened
1/2 cup butter, softened
1 lb or 16 oz package powdered sugar
1 teaspoon vanilla

Directions for Cake:
In a mixer combine vegetable oil and sugar and beat well. Add eggs and mix well. Add carrots and mix well. In a separate bowl combine flour, baking soda, cinnamon, baking powder, salt, cinnamon, and allspice. Add these dry ingredients to the wet ingredients in the mixer and mix well. Add in pecans and mix well. Pour into a greased half sheet cake pan or a 9x13 baking pan. Bake at 325 degrees for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool before frosting with cream cheese frosting below.

Directions for Frosting;
Beat together cream cheese and butter. Add powdered sugar and vanilla and beat until combined and creamy. If it's too thick add milk by tablespoonfuls until it is the right spreading consistency. Spread over cooled cake.

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