How to make it

  • Preheat oven to 350 degrees. Use one tablespoon of the vegetable oil to grease a 9- by 13-inch sheet pan.
  • In a medium bowl, combine the remaining oil, carrots, and eggs.
  • In a large bowl, combine sugar, walnuts, flour, baking powder, cinnamon, nutmeg and salt.
  • Combine wet ingredients with the dry ingredients in the large bowl, and mix well. Pour the batter into the pan and cook for 45 minutes or until the cake is springy to the touch. Remove from oven and cool, in pan.
  • To make the frosting, cream the butter, vegetable shortening and cream cheese with a wooden spoon or hand mixer. Add the milk and vanilla extract. Add the confectioners' sugar and stir until smooth. When cake is cooled, frost.

Reviews & Comments 6

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    " It was excellent "
    trigger ate it and said...
    I like to add a tablespoon of lemon zest to my frosting.

    Great recipe
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  • abermouse 10 years ago
    I have put williamrmundle's changes into the posted recipe....thanks for catching the errors the New York Times published!
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  • williamrmundle 10 years ago
    This recipe did not work out as well as I had hoped. The pan size is incorrect. Instead of a 9 x 11 inch pan it should be a 9 x 13 inch pan. There should also be a specification about mixing the wet and dry ingredients seperately then combining them. The eggs should be added to the wet ingredients before the dry ingredients are added. Otherwise, it is a pretty good recipe.
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  • rosemaryblue 10 years ago
    Wonderful recipe!
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  • ambus 10 years ago
    Sounds yummmmmmmy!
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    " It was excellent "
    donman ate it and said...
    Sounds great! Cant wait to try it :)
    Was this review helpful? Yes Flag

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