Recipe Name: “Best Carrot Sheet Cake”
Story:
Some say a mother is the last to know at times. I think Dustin was in college when I learned his favorite cake was carrot cake. After trying several recipes I settled on this one. It is from Southern Living, 2003. I think the Buttermilk glaze makes it extra moist.
Years you've been making it: Since 2003
Author / Creator: Souther Living
Submitted by: Suzy
Ingredients:
2C all-purpose flour
2tsp. baking soda
½ tsp salt
3 large eggs
2 C sugar
¾ C vegetable oil
¾ C buttermilk
2 tsp. vanilla extract
2 C grated carrots (about 3 large carrots)
8oz can crushed pineapple, drained
3 ½ ounce can sweetened flaked coconut
1C chopped pecans or walnuts
Directions:
Stir together 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 13x9 inch pan. (Through the years I have found putting a piece of parchment paper on the bottom of the pan works well.)
Bake at 350 degrees for 30 minutes: cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until wood pick inserted into the center comes out clean.
Drizzle Buttermilk Glaze evenly over cake, cool completely in pan.
Spread Cream Cheese Frosting evenly over cake.
Buttermilk Glaze
1C sugar
1.5tsp. baking soda
1/2C butter
½ C buttermilk
1TBS light corn syrup
1tsp vanilla extract
Bring sugar, baking soda, butter, buttermilk and corn syrup to a light boil in a Dutch oven over medium heat. (this can also be done in a sauce pan over boiling water) Remove from heat and stir in vanilla extract.
Cream Cheese Frosting
½ C butter softened
8 oz. package cream cheese softened
3 Oz. package cream cheese softened
16 oz. package powdered sugar
1.5 tsp vanilla
Beat butter and cream cheese at medium speed with an electric mixer until creamy
Add powdered sugar and vanilla extract: beat at high speed for 10 seconds or until smooth
