Kathy's Carrot Sheet Cake

By KeyIngredient

Ingredients

• Buttermilk Glaze:
• 2 cups flour
• 2 t baking soda
• 2 t cinnamon
• 1/2 t salt
• 3 large eggs
• 2 cups sugar
• 3/4 cup veg oil
• 3/4 cup buttermilk
• 2 t vanilla
• 2 cups grated carrots
• 1 8oz can crushed pineapple, drained
• 1 31/2 oz can sweetened flaked coconut
• 1 cup chopped pecans
• 1 cup sugar
• 1 1/2 t baking soda
• 1/2 cup butter
• 1/2 cup buttermilk
• 1 T corn syrup
• 1 t vanilla

Preparation

Step 1

Stir together first 4 ingredients. Beat eggs and next 4 ingredients with electric mixer until smooth. Add flour mixture beating on low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 9x13 in pan. Bake for 30 minutes at 350 degrees . Cover pan loosely with aluminum foil to prevent excessive browning and bake 13 more minutes or until toothpick comes out clean. Drizzle buttermilk glaze evenly over cake. To make Bring sugar, baking soda, butter, buttermilk an corn syrup to a boil over med heat. Boil for 4 minutes or until golden brown. Remove and stir in vanilla. Spread with cream cheese frosting.