CARROT SHEET CAKE

4 eggs
1 C. vegetable oil
2 C. sugar
2 C. all-purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 C. shredded carrots
2/3 C. chopped walnuts

In a mixing bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

Frosting
8 oz. cream cheese, softened
1/2 C. butter or margarine, softened
1 tsp. vanilla extract
4 C. confectioners’ sugar
2/3 C. chopped walnuts

Beat cream cheese, butter and vanilla extract in a mixing bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Yields 24 to 30 servings. The frosted cake may be frozen.

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PUNCH BOWL TRIFLE

2 (20 oz.) cans crushed pineapple
1 (18 1/4 oz.) box yellow cake mix
1 (5.1 oz.) box instant vanilla pudding mix
2 (21 oz.) cans cherry pie filling
4 medium ripe bananas, sliced
2 (15 1/4 oz.) cans fruit cocktail, drained
2 (11 oz.) cans mandarin oranges, drained
1 (16 oz.) container frozen whipped topping, thawed
1 (7 oz.) pkg. flaked coconut, toasted

Drain pineapple, reserving juice; set the pineapple aside.

Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13 x 9-inch pan. Cool.

Meanwhile, prepare pudding according to package directions. Cut the cake into 1-inch cubes; place half in a 6-quart punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers. Cover and chill for 6 hours or overnight. Yields 55 (1/2-cup) servings.