Happy news!!! We MATCHED!!! And I say “we” because getting to this point in the medical journey has definitely been a team effort. Nick has done all the school work but I supported him emotionally and physically. He definitely never went hungry with a food blogging wife! The only thing he can complain about is me making too many sweets like this yummy Carrot Sheet Cake!On Friday, me, Nick, and our 2 girls we went up on stage and in front of all his peers and their family, read the letter notifying us where Nick matched for his medical residency. I am so proud of him and just have to give him a shout out for getting his numero uno ranked programs. We hoped but were expecting to get our 3rd, maybe second choices so we were beyond thrilled.
So, that means we’ll be moving this summer to Long Island, New York for his 1 year internal medicine year and then we’ll go to Charlottesville, Virginia for his 4 year diagnostic radiology residency. Neither of us have ever lived on the east coast but we are so excited!!! We’ll be close to one of my sisters, the beach, great sea food, tons of cool historical sites… we can’t wait for this fun adventure. Of course, Nick will be working long hours but our families have already promised to visit… most likely because we will then be living in a cool place. Totally called it! I’m a little nervous to move. It’s always a little hard to start over and make new friends and I’ll definitely miss all the amazing friends I’ve made while in good ole Omaha. We will forever be in touch.
But enough about my life. You want just want to dive right into this Carrot Sheet Cake! I don’t blame you! It’s seriously the best! As I’ve divulged in my Caramel Pecan Carrot Cupcake recipe, the key is to FINE grate your carrots. Do you see how tiny they are??? By grating them fine, they get fully cooked becoming as soft as the crumb of the cake. And it helps keep things more moist.
Carrot Sheet Cake
- 2 cups sugar
- 1 cup oil
- 4 eggs
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon all spice
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 cups carrots, finely grated
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 2½ - 3 cups powdered sugar
- 2 teaspoons vanilla
- Preheat oven to 350 degrees F and grease a 13x18 inch jelly roll pan.
- In a large mixing bowl, mix the sugar and oil together. Beat in the eggs. Add the dry ingredients and mix until combined. Fold in the carrots and then spread into the greased pan. Bake for 24-26 minutes or until toothpick comes out clean.
- Beat the cream cheese and butter together. Mix in the powdered sugar and cream until smooth. Mix in the vanilla and then spread over cooled cake.
**I first shared this recipe on Handle the Heat where I am a contributor.
Need more Easter recipes? Check these out!