Carrots for Dessert?
Blog Entry: Monday 26 Jul 2010
Getting the kids to eat their carrots can be tricky, but have you ever considered hiding them in a cake?
Add some carrots (and butter of course!) to your dessert with this delicious Carrot Sheet Cake with Buttery Cream Cheese Icing recipe.
Ingredients:
For the Carrot Sheet Cake:
1 pkg (9oz) frozen sliced carrots
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts, divided
For the Butter Cream Cheese Icing:
1/2 cup butter
8oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cups confectioners’ sugar
Method
1. Preheat oven to 350 degrees. Grease and flour a 9 × 13-inch baking pan.
2. Cook carrots according to package directions until tender. Drain carrots and mash in a large mixing bowl.
3.Add the sugar, oil, and eggs; beat well. In a small bowl, mix the flour, baking soda, cinnamon and salt together. Beat the flour mixture into the carrot mixture. Stir in 1/2 cup of the nuts.
4. Pour the batter into the prepared pan. Bake for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack.
5. To prepare the icing, beat the butter, cream cheese and vanilla in a bowl until creamy. Add enough of the confectioners’ sugar to make icing of spreading consistency. Spread the icing over the cake and sprinkle the remaining nuts over the top.
Find more delicious and unusual recipes at The Cake Shop.
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