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Carrots are a vegetable that should be in everyone's diet. If you have trouble getting the little ones, or others, to eat their carrots, disguise them in something so tempting they will not even realize what they are eating. Try this delicious Carrot Sheet Cake with Buttery Cream Cheese Frosting. This recipe is easy as it uses frozen sliced carrots, mashed. Use your choice of pecans or walnuts. Walnuts, however, are very healthy and would be a good option as they go very well in carrot cake. The buttery frosting is a great way to top off this cake.
CARROT SHEET CAKE
1 pkg (9-OZ) frozen sliced carrots
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all-purpose flour
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts, divided
BUTTERY CREAM CHEESE FROSTING:
1/2 cup butter
8-oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.
Cook carrots according to package directions until tender. Drain carrots and mash in a large mixing bowl. Add the sugar, oil, and eggs; beat well. In a small bowl, mix the flour, baking soda, cinnamon and salt together. Beat the flour mixture into the carrot mixture. Stir in 1/2 cup of the nuts. Pour the batter into the prepared pan. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack.
To prepare the frosting, beat the butter, cream cheese, and vanilla in a bowl until creamy. Add enough of the confectioners' sugar to make icing of spreading consistency. Spread the frosting over the cake and sprinkle the remaining nuts over the top.
Enjoy!
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