"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Judith Brown
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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