Cookie Bookie

Carrot Cake (Sheet Pan)

2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots

1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Add dry mix to wet mix and combine. Then add carrots and mix well. Pour into a greased and floured pan (bundt, sheet cake, or 9 x 13) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Serves 16