Blue Ribbon Carrot Sheet Cake
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!
Blue Ribbon Carrot Sheet Cake is a moist carrot sheet cake recipe. The cake is topped with both a buttermilk glaze and rich cream cheese frosting for maximum flavor!
Carrot cake is one of my favorite kinds of cake.
When it’s done right, it has plenty of flavor and is super moist. Too often, though, it’s dry or greasy and completely lacks any flavor.
I found the original recipe for this cake in an old church cookbook, and I made several changes to the original recipe.
I ended up with this Blue Ribbon Sheet Cake that is crazy moist and full of yummy ingredients like coconut and pineapple that work together to make this cake oh so tasty.
When I told my kids that I was making a carrot cake, they thought that it sounded gross.
By the time the cake was finished, I had trouble keeping them away from it long enough to take pictures. They absolutely loved it!
BLUE RIBBON CARROT SHEET CAKE
AUTHOR : i Heart Eating
PREP TIME : 25 minutes
COOK TIME : 45 minutes
TOTAL TIME : 1 hour 10 minutes
SERVINGS : 20 servings
COURSE : Dessert
CUISINE : American
KEYWORD : carrot cake, classic carrot cake recipe, Easter dessert
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 1/2 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 low-fat 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 1/2 teaspoons vanilla extract
INSTRUCTIONS
Get the full instruction @ihearteating.com
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