Blue Ribbon Carrot Sheet Cake is a moist carrot sheet cake recipe. The
cake is topped with both a buttermilk glaze and rich cream cheese
frosting for maximum flavor!
Ingredients
Carrot 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
Instructions
To make the carrot cake
- Preheat oven to 350 F. Grease and flour a 9×13-inch baking pan. I use a nonstick baking spray with flour in it.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt together. Set aside.
- In a large bowl, beat together buttermilk, oil, and sugar until well-combined.
- Mix in eggs, one at a time, until combined.
- Stir in vanilla.
- Add pineapple and carrots; stir until just incorporated.
- Stir in flour mixture until just combined.
- Add coconut and nuts, if using. Stir until just combined. Batter will be wet.
- Pour batter into prepared baking pan, smoothing as necessary.
- Bake for 30-40 minutes, or until a wooden toothpick inserted in the center comes out clean.
To make the buttermilk glaze
- While the cake is baking, prepare the buttermilk glaze.
- In
a saucepan, combine, sugar, buttermilk, butter, and baking soda. Use a
large enough saucepan to allow mixture to bubble up as it cooks. - Bring mixture to a boil, stirring constantly.
- Boil for 4 minutes.
- Remove from heat, and stir in vanilla. You should have 1/2 cup of buttermilk glaze.
- When the cake is finished baking, remove from oven.
- Immediately brush buttermilk glaze over hot cake.
- Let cake cool in the pan on a wire rack to room temperature.**
To make the cream cheese frosting
- Beat cream cheese and butter together until light and fluffy.
- Add powdered sugar and vanilla; beat until smooth.
- Turn mixer up to high and beat for an additional 2-3 minutes.
- Drop spoonfuls of frosting over the cake.
- 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. - Store any leftover cake covered in the refrigerator.
Notes
*I
pour the juice off, but I don’t squeeze the pineapple dry. **There may
still be a layer of glaze on the cake when you frost it. I’ve found that
it soaks into the cake completely if I chill the cake. If you’re
worried about frosting the cake with that layer of glaze still there,
just cover the cake, and let it chill for a bit. Then, frost as you
normally would. ***Nutrition facts are estimates.
Nutrition Information
Serving:
1servingCalories: 362kcal (18%)Carbohydrates: 42g (14%)Protein: 4g
(8%)Fat: 20g (31%)Saturated Fat: 11g (55%)Cholesterol: 49mg (16%)Sodium:
301mg (13%)Potassium: 148mg (4%)Fiber: 1g (4%)Sugar: 31g (34%)Vitamin
A: 2480IU (50%)Vitamin C: 2mg (2%)Calcium: 45mg (5%)Iron: 1mg (6%)