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Best Carrot Sheet Cake

Yield Makes 10 to 12 servings

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 (3 1/2-ounce) can sweetened flaked coconut
  • 1 cup chopped pecans or walnuts
  • Buttermilk Glaze
  • Cream Cheese Frosting

How to Make It

  1. Stir together first 4 ingredients.

  2. 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 13- x 9-inch pan.

  3. Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.