Blue Ribbon Carrot Sheet Cake
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5.0
84 reviews
Excellent
Blue Ribbon Carrot Sheet Cake
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Blue Ribbon Carrot Sheet Cake is a moist carrot sheet cake recipe that's topped with both a buttermilk glaze and rich cream cheese frosting!
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Ingredients
Carrot Sheet Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 cup low-fat buttermilk
- 1/2 cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 8 ounces crushed pineapple drained*
- 2 cups finely grated carrot
- 1 cup sweetened shredded coconut
- 1 cup Chopped pecans or walnuts optional
Buttermilk Glaze
- 1/2 cup granulated sugar
- 1/4 cup buttermilk
- 1/4 cup butter
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
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Instructions
To make the carrot cake
- Preheat oven to 350 F. Grease and flour a 9x13-inch baking pan. I use a nonstick baking spray with flour in it.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt together. Set aside.
- In a large bowl, beat together buttermilk, oil, and sugar until well-combined.
- Mix in eggs, one at a time, until combined.
- Stir in vanilla.
- Add pineapple and carrots; stir until just incorporated.
- Stir in flour mixture until just combined.
- Add coconut and nuts, if using. Stir until just combined. Batter will be wet.
- Pour batter into prepared baking pan, smoothing as necessary.
- Bake for 30-40 minutes, or until a wooden toothpick inserted in the center comes out clean.
To make the buttermilk glaze
- While the cake is baking, prepare the buttermilk glaze.
- In a saucepan, combine, sugar, buttermilk, butter, and baking soda. Use a large enough saucepan to allow mixture to bubble up as it cooks.
- Bring mixture to a boil, stirring constantly.
- Boil for 4 minutes.
- Remove from heat, and stir in vanilla. You should have 1/2 cup of buttermilk glaze.
- When the cake is finished baking, remove from oven.
- Immediately brush buttermilk glaze over hot cake.
- Let cake cool in the pan on a wire rack to room temperature.
To make the cream cheese frosting
- Beat cream cheese and butter together until light and fluffy.
- Add powdered sugar and vanilla; beat until smooth.
- Turn mixer up to high and beat for an additional 2-3 minutes.
- Drop spoonfuls of frosting over the cake.
- Carefully spread the spoonfuls together to cover the cake. Spreading in one direction will help to prevent the cake from coming up into the frosting.
- Store any leftover cake covered in the refrigerator.
Notes
- Spices: Feel free to add additional spices if would like.
- Buttermilk: You can make a quick substitute with this recipe. Feel free to use regular or low-fat buttermilk.
- Oil: Another neutral oil will work. You can also substitute in melted coconut oil.
- Pineapple: I pour the juice off, but I don't squeeze the pineapple dry.
- Butter: I use salted butter. If you use unsalted butter, add a pinch or two of salt to taste.
- Glazing the cake: There may still be a layer of glaze on the cake when you frost it. I've found that it soaks into the cake completely if I chill the cake. If you're worried about frosting the cake with that layer of glaze still there, just cover the cake, and let it chill for a bit. Then, frost as you normally would.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
362kcal
(18%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
49mg
(16%)
Sodium
301mg
(13%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
2480IU
(50%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 362kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 301mg | 13% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 2480IU | 50% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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