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Best Carrot Sheet Cake Recipe

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This recipe for Best Carrot Sheet Cake, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Shartle Brown
Added: Sunday, October 7, 2007


2 c flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
2 c sugar
3/4 c oil
3/4 c buttermilk
2 tsp vanilla
2 c grated carrots
1 can crushed pineapple - drained

Buttermilk Glaze
1 c sugar
1 1/2 tsp baking soda
1/2 c butter
1/2 c buttermilk
1 tbsp corn syrup
1 tsp vanilla

Cream Cheese Frosting
1/2 c butter - softened
1 8 ou and 1 3 ou cream cheese - softened
1 box powdered sugar
1 1/2 tsp vanilla

Beat eggs and next four ingredients at medium speed with mixer until smooth. Add flour mixture, continuing to beat. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 13 x 9 inch pan. Bake at 350 for 30 minutes; cover pan loosely with foil to prevent excessive browning and bake 13 more minutes or until a toothpick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread frosing evenly over cake.

Bring sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium heat. Boil, stirring oftern 4 minutes or until mixture is golden brown. Remove from heat, and stir in vanilla.

Beat butter and cream cheese at medium speed with a mixer until creamy. Add owdered sugar and vanilla; beat at high speed about 1/2 minute until smooth.




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