Carrot Sheet Cake
Makes:
24 Servings
Ingredients
• 6 large eggs, at room temperature
• 1.5 cup vegetable oil
• 1 tsp vanilla extract
• 3 cups granulated sugar
• 3 cups all-purpose flour
• 3 tsp baking soda
• 1/2 tsp baking powder
• 3 tsp ground cinnamon
• 3/4 tsp salt
• 1/2 tsp ground nutmeg
• 4.5 cups shredded carrots
*Using dehydrated shredded carrots: 1.5 cups dehydrated carrots in 3 cups of water, strain out water before using.
• 1 cup chopped walnuts
Preparation
- Preheat oven to 350ËšF.
- Grease an 18x13 baking sheet with butter/oil and then dust it with flour.
- In a medium-sized bowl, add eggs, oil, vanilla extract, and sugar; mix until smooth.
-In a separate mixing bowl, combine flour, baking soda, baking powder, cinnamon, salt, and nutmeg; whisk to combine.
-Sift the flour mixture with the wet mixture and mic until everything is thoroughly incorporated.
- Fold in carrots and walnuts.
- Pour batter into the previously prepared baking sheet. Smooth out the top.
-Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove cake from oven and let cool completely.
Enjoy frosted or unfrosted