Cakes: Best Carrot Sheet Cake Recipe

October 30, 2011

COOK TIME: 43 min

Ingredients

2	c all purpose flour
2	t baking soda
2	t cinnamon
½	t salt
3	eggs
2	c sugar
¾	c oil
¾	c buttermilk
2	t vanilla
2	c grated carrots
1	(8 oz) can drained crushed pineapple
1	(3½ oz) can sweetened flaked cocunut
1	c chopped nuts (pecans or walnuts)
	Buttermilk glaze
1	c sugar+1½ t baking soda+ ½ c butter + ½ c buttermilk+ 1 T light corn syrup+1 tsp vanilla
	Cream cheese frosting
½	c butter, softened+1 (8oz) pkg cream cheese+1 (3 oz) pkg cream cheese+ 16 oz powdered sugar+1½ tsp vanilla

Directions

Combine first 4 ingredients of cake. Beat eggs, add next 4 ingredients. Beat till smoothe. Add flour mixtur, beat at low speed till well blended. Fole in carrots and next 3 ingredients. Pour into greased and floured 13×9 inch pan. Bake at 350 for 30 min, cover loosely with foil and bake anothrt 13 min. Drizzle with glaze while hot.

Glaze:
Bring first 5 ingredients to a boil over med-high heat. Stir often. Boil for 4 min or until golden brown. Remove from heat. Stir in vanilla.

Frosting:
Combine ingredients, beat till smooth. Frost cake after cooling.