"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Best Carrot Sheet Cake Recipe

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This recipe for Best Carrot Sheet Cake, by , is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Shaker

Category:
Category:

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

Directions:
Directions:
Preheat oven to 350.
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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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