"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Sheet Cake Recipe

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This recipe for Carrot Sheet Cake, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Brown
Added: Wednesday, August 5, 2009


2 c. flour
2 t. baking soda
2 t. ground cinnamon
1/2 t. salt
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 t. vanilla extract
2 c. grated carrots (about 3 large carrots)
1 8-oz can crushed pineapple, drained
1 3 1/2 oz can sweetened flaked coconut
1 c. chopped pecans or walnuts

Cream Cheese Frosting
1/2 c. butter, softened
1 8 oz pkg cream cheese, softened
1 3 oz pkg cream cheese, softened
1 16 oz pkg powdered sugar
1 1/2 t. vanilla extract

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture. beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 13x9" pan.

Bake at 350 for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Cool completely in pan. Spread Cream Cheese Frosting evenly over cake.

Cream Cheese Frosting:

Beat butter and cream cheese at medium speed with an electric mixer until creamy.

Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.

Number Of Servings:
Number Of Servings:
10-12 servings




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