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Carrot Sheet Cake Recipe

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This recipe for Carrot Sheet Cake, by , is from The Bethany Fern Nell Family Cookbook , 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!

Contributor:  
Contributor:  
Mom

Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
4 eggs, beaten thick
2 c. sugar
1 1/2 c. oil
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
4 plastic containers of carrot baby food

Directions:
Directions:
Mix eggs, sugar and oil. Add dry ingredients to egg mixture. Beat in vanilla and carrots. Bake in a greased jelly roll pan at 350 degrees for 20-25 minutes. When cool top with frosting.
 

Frosting


Ingredients:  
Ingredients:  
1/2 c. butter, soft
3 oz. cream cheese, soft
1 tsp. vanilla
1 box powdered sugar
Milk as needed.
Shredded coconut and shredded carrots.

Directions:
Directions:
Cream together and add milk if need to get to an easy spreading consistency. Sprinkle coconut and shredded carrots on top.

Number Of Servings:
Number Of Servings:
1 large sheet cake
Personal Notes:
Personal Notes:
This is our "Nell Graduation Party at the Sunday Park" must have! I found this recipe in an old church cookbook from Christ Lutheran Church. I first made it for a party we held at the Kingbrooke Pool House in Bristow, VA for our navy friends before dad deployed on the USS Nimitz. People raved about... a party stable was born! The original recipe did not call for the coconut or shredded carrots, I add those to make it pretty! This cake can be made a few days ahead of serving and stored in the fridge.

 

 

 

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