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Carrot Sheet Cake Recipe

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This recipe for Carrot Sheet Cake, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Flo Hall
Added: Tuesday, November 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 C. all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 tsp. vanilla extract
2 C. grated carrots ( about 3 large carrots)
1 8 oz. can crushed pineapple, drained
1 3.5 oz. can sweetened flaked coconut
1 C. chopped pecans or walnuts
buttermilk glaze
cream cheese frosting

Directions:
Directions:
Stir together the first 4 ingredients. Beat eggs and next 4
ingredients at medium speed with an electric mixer until
smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 for 30 minutes; cover pan loosely with foil to prevent excessive browning and bake 13 or more minutes or until a wooden pick inserted in the center comes out clean.
Drizzle Buttermilk glaze evenly over cake. Cool completely in pan. Spread on frosting.

THE GLAZE ADDS THE MOISTURE TO THE CAKE. It is a must!

BUTTERMILK GLAZE:

1 C. sugar
1 1/2 tsp. baking soda
1/2 C. butter or margarine
1/2 C. buttermilk
1 T. light corn syrup
1 tsp. vanilla extract

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

CREAM CHEESE FROSTING

1/2 C. butter, softened
1 8 oz. package cream cheese, softened
1 3 oz. package cream cheese softened
1 16 oz. package powdered sugar
1 1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an
electric mixer until creamy. Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.


 

 

 

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