Blue Ribbon Carrot Sheet Cake

INGREDIENTSCARROT SHEET CAKE

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 cup low-fat buttermilk
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 8 ounces crushed pineapple (drained*)
  • 2 cups finely grated carrot
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans or walnuts (optional)

BUTTERMILK GLAZE

  • 1/2 cup granulated sugar
  • 1/4 cup low-fat buttermilk
  • 1/4 cup butter
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract

CREAM CHEESE FROSTING

  • 8 ounces cream cheese (softened)
  • 1/4 cup butter (softened)
  • 1 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract

INSTRUCTIONSTO MAKE THE CARROT CAKE

  1. Preheat oven to 350 F. Grease and flour a 9×13-inch baking pan. I use a nonstick baking spray with flour in it.
  2. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt together. Set aside.
  3. In a large bowl, beat together buttermilk, oil, and sugar until well-combined.
  4. Mix in eggs, one at a time, until combined.
  5. Stir in vanilla.
  6. Add pineapple and carrots; stir until just incorporated.
  7. Stir in flour mixture until just combined.
  8. Add coconut and nuts, if using. Stir until just combined. Batter will be wet.
  9. Pour batter into prepared baking pan, smoothing as necessary.
  10. Bake for 30-40 minutes, or until a wooden toothpick inserted in the center comes out clean.

TO MAKE THE BUTTERMILK GLAZE

  1. While the cake is baking, prepare the buttermilk glaze.
  2. In a saucepan, combine, sugar, buttermilk, butter, and baking soda. Use a large enough saucepan to allow mixture to bubble up as it cooks.
  3. Bring mixture to a boil, stirring constantly.
  4. Boil for 4 minutes.
  5. Remove from heat, and stir in vanilla. You should have 1/2 cup of buttermilk glaze.
  6. When the cake is finished baking, remove from oven.
  7. Immediately brush buttermilk glaze over hot cake.
  8. Let cake cool in the pan on a wire rack to room temperature.**

TO MAKE THE CREAM CHEESE FROSTING

  1. Beat cream cheese and butter together until light and fluffy.
  2. Add powdered sugar and vanilla; beat until smooth.
  3. Turn mixer up to high and beat for an additional 2-3 minutes.
  4. Drop spoonfuls of frosting over the cake.
  5. Carefully spread the spoonfuls together to cover the cake. Spreading in one direction will help to prevent the cake from coming up into the frosting.
  6. Store any leftover cake covered in the refrigerator.

This article and recipe adapted from this site

Blue Ribbon Carrot Sheet Cake
Scroll to top