Best Carrot Sheet Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk*
2 teaspoons vanilla extract
2 cups grated carrots (about 3 large carrots)
1, 8 ounce can crushed pineapple, drained
1 1/4 cups sweetened coconut
CREAM CHEESE FROSTING:
1 cup butter, softened
8 ounces cream cheese, softened
2 teaspoons vanilla extract
5 cups confectioners' sugar
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Directions: |
Directions:Preheat oven to 350º.
Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with 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 13"x9" pan. Bake for 30 minutes, cover pan loosely with aluminum foil to prevent excessive browning, and bake for 13 more minutes, or until a wooden pick comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely.
TO PREPARE FROSTING:
Beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioners' sugar until well-blended.
TO PREPARE TOPPING:
Mix together 1/2 cup finely chopped nuts and 4 tablespoons firmly packed brown sugar.
Place cake on serving plate and spread frosting over top and sides. Sprinkle with nut mixture. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:20 minutes |
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