Average Rating: 4.538461TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 30 servings.Ingredients
- 4 large eggs, room temperature
- 1 cup canola oil
- 2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups shredded carrots
- 2/3 cup chopped walnuts
FROSTING: - 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 2/3 cup chopped walnuts
Instructions
- 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-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.
- 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.
Nutrition Facts
1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein.