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
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
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
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; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.
Buttermilk Glaze
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.
Cream Cheese Frosting
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.
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