Carrot Sheet Cake, Part 1
I thought about calling this recipe a "simplified carrot cake," since it's not the more traditional layer cake but is instead a sheet cake, baked in a 9 x 13-inch (23 x 33-cm) baking pan. It's certainly easier--but just as moist and irresistible.
Last week, I needed to make a dessert to take to the book group I lead at the Norfolk, Connecticut, library. (It was the first discussion of four over two months on George Eliot's MIDDLEMARCH. We're nothing if not serious!) I thought about this recipe from a long time ago, back when Bruce created it for THE ULTIMATE COOK BOOK. I dug it out and voilà, the American classic, reinvented as a somewhat simpler sheet cake.
We'll do take this recipe in two parts: in this post, the cake; then the frosting, a cream cheese wonder. As you know, carrot cake is a ridiculous indulgence. No, you shouldn't eat it every week. Or even every month. But once in a while, it's nice to dig out an old stand-by and have at it. I hope you'll try this one--and it'll become one of your favorites, too.
Mark Scarbrough | Posted on
Tuesday, January 24, 2012 at 9:36AM | in
Cake,
Desserts,
Fabulously Empty Calories
cake,
carrot cake,
sheet cake 






















