Slightly Different Than Normal

 

Usually, I make this fantastic carrot cake for my husband's birthday. However, I had just had a baby and was looking for ways to simplify things and had also found this very similar (and quicker) recipe. The carrot cake I usually make is a layer cake and I had always wondered if it would work as a sheet cake, but I had never gotten around to trying it out. This recipe was a sheet cake and I felt that would save me time because frosting a layer cake always takes longer than frosting a sheet cake. This carrot cake is every bit as delicious, moist, and wonderful as the layer cake one.

Rather than shredding the carrots, I followed the layer cakes instructions and instead blended the carrots with the other wet ingredients (except the pineapple) to save time. It worked beautifully. This is one delicious cake!

Mrs. Thompson's Carrot Cake Recipe

Ingredients:

3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well-drained
2 cups sugar
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

Frosting:

1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Directions:

In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda, and cinnamon; gradually beat into carrot mixture.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

For frosting, in large bowl, beat the cream cheese, butter, and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers.

Yield: 15 servings.

Nutrition information: 1 piece equals 552 calories, 25 g fat, 81 mg cholesterol, 269 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

Source: Taste of Home, February/March 2013. You can find it here.

Notes: As I said, I used my blender rather than shredding the carrots. I filled my blender to the 3 cup line with baby carrots and then added the oil and eggs. I then blended it until all the carrots were smoothly blended. This is one fantastic and delicious cake. You will notice from the nutrition information that while it has carrots in it, it doesn't necessarily make it a light cake! However, we only have carrot cake once a year for my husband's birthday, so it's worth the splurge.

 

Above: Ahhhh, the ease of frosting a sheet cake versus a layer cake.