Moist carrot sheet cake with cream cheese frosting
THIS recipe is such a crowd pleaser! Even those who say they don't like carrot cake end up loving this recipe, and there's a secret to why. This recipe holds a secret ingredient, that I am going to divulge, but first, you have to completely open your mind! You'll see after you've tasted it that the ingredient is essential and clearly the perfect ingredient.
INGREDIENTS:
4 eggs
2 cups sugar
1 1/3 cups canola oil
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 - 4 oz bottles of carrot baby food
DIRECTIONS:
1) Preheat oven to 325 degrees F.
2) Mix dry ingredients and wet ingredients separately.
3) Combine and mix completely.
4) Pour into a jelly roll pan (large cookie sheet with high edges) and bake for 20-25 mins or until a toothpick comes out clean from the center.
CREAM CHEESE FROSTING:
4 TBSP butter, softened
8 oz cream cheese, softened
1/2 tsp vanilla (optional)
2 cups powdered sugar
1) Whip softened butter and cream cheese together until light and fluffy (about 2-3 minutes)
2) Add powdered sugar and vanilla.
If too thick, add a little milk until you get the right spreading consistency.
3) Apply to cake after cakes has completely cooled.
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