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Blue Ribbon Carrot Sheet Cake Recipe

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3.8 from 10 reviews

This Blue Ribbon Carrot Sheet Cake is a moist, flavorful dessert featuring grated carrots, crushed pineapple, shredded coconut, and nuts baked to perfection and topped with a luscious cream cheese frosting. Enhanced with a unique buttermilk glaze brushed on the hot cake to add extra moisture and sweetness, this cake is perfect for large gatherings and celebrations.

Ingredients

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¾ cup low-fat buttermilk
  • ½ cup vegetable oil
  • 1 ½ 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

  • ½ cup granulated sugar
  • ¼ cup buttermilk
  • ¼ cup butter
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, preferably using a nonstick baking spray with flour to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt until evenly combined. Set aside.
  3. Combine wet ingredients: In a large mixing bowl, beat together the low-fat buttermilk, vegetable oil, and granulated sugar until the mixture is smooth and well blended.
  4. Add eggs and vanilla: Incorporate the eggs one at a time into the wet mixture, beating well after each addition to ensure even distribution. Stir in the vanilla extract thoroughly.
  5. Incorporate pineapple and carrots: Stir in the drained crushed pineapple and finely grated carrots until just combined to retain moisture and texture.
  6. Combine wet and dry mixtures: Slowly add the flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
  7. Add coconut and nuts: Fold in the shredded coconut and chopped pecans or walnuts if using, until evenly distributed throughout the batter. The batter will be wet.
  8. Pour and bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 30 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean.
  9. Prepare buttermilk glaze: While the cake bakes, combine granulated sugar, buttermilk, butter, and baking soda in a large enough saucepan to allow bubbling. Stir constantly over medium heat as the mixture comes to a boil.
  10. Boil glaze: Allow the mixture to boil for 4 minutes, stirring frequently to prevent burning. Remove from heat and stir in vanilla extract to complete the glaze, which should yield about ½ cup.
  11. Glaze the hot cake: When the cake is done baking, immediately remove it from the oven and brush the hot cake generously with the warm buttermilk glaze to add moisture and sweetness.
  12. Cool the cake: Let the cake cool completely in the pan on a wire rack to room temperature before frosting.
  13. Make cream cheese frosting: Beat the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar and vanilla extract; beat until smooth.
  14. Whip frosting: Increase mixer speed to high and beat the frosting for an additional 2 to 3 minutes to achieve a light, creamy consistency.
  15. Frost the cake: Drop spoonfuls of frosting over the cooled cake, then carefully spread them evenly in one direction to cover the surface without lifting the cake crumbs into the frosting.
  16. Store leftovers: Cover any leftover cake and store it in the refrigerator to maintain freshness and flavor.

Notes

  • Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
  • If you prefer a nut-free cake, you can omit the pecans or walnuts.
  • The buttermilk glaze adds a unique moistness, so do not skip brushing it over the hot cake after baking.
  • Allow the cake to cool completely before applying the cream cheese frosting to prevent melting.
  • This recipe yields 20 servings, perfect for parties and large gatherings.
  • Store leftover cake covered in the refrigerator and consume within 4-5 days for best freshness.

Find it online: https://marthatasty.com/blue-ribbon-carrot-sheet-cake-recipe/