Southern Living'sBest Carrot Sheet Cake
Source of Recipe
Southern Living
List of Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots (about 3 large carrots)
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can sweetened flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting
Recipe
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 13- x 9-inch pan.
Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake (I like to poke holes in cake); cool completely in pan. Spread Cream Cheese Frosting evenly over cake.
Yield: Makes 10 to 12 servings
*Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup butter or margarine
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a Dutch oven over medium-high heat. Boil, stirring often, 4 minutes or until mixture is golden brown. Remove from heat, and stir in vanilla extract.
Yield: Makes 1 1/2 cups
*Cream Cheese Frosting
1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.
Yield: Makes 4 cups
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