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Carrot Sheet Cake Recipe

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This recipe for Carrot Sheet Cake, by , is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marj Moritz


2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt, divided
4 large eggs
1 cup vegetable oil
1 cup granulated sugar
¼ cup firmly packed light brown sugar
2 cups shredded carrots
1½ cups golden raisins
2 (8-ounce) packages cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
Garnish: chopped toasted walnuts

1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
2. In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. In a medium bowl, whisk together eggs, oil, and sugars. Whisk egg mixture into flour mixture just until combined (a few streaks of flour should remain); fold in carrots and raisins. Spread batter into prepared 9 X 13 inch pan.
3. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely in pan on a wire rack.
4. In a large bowl, beat cream cheese, butter, vanilla, and remaining ¼ teaspoon salt with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. Spread cream cheese mixture onto cake. Garnish with walnuts, if desired. Cover and refrigerate for up to 3 days.

Personal Notes:
Personal Notes:
This easy Carrot Sheet Cake is a delicious way to eat your veggies.




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