Best Carrot Sheet Cake

Rate and Review | Read Reviews (5)

Yield: Makes 10 to 12 servings

Recipe from

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

Preparation

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 13- x 9-inch pan.
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.

Southern Living
MARCH 2003

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dswartzel

I've been making this carrot cake since the recipe first appeared. It's always a crowd pleaser and has become an Easter Tradition with my family. No other carrot cake can hold a candle to this!

Outstanding 03/24/13
blairdover

I made this for my Mom's birthday and she said it was the best carrot cake she had ever tasted! It is a very moist, delicious cake...a little time intensive, but worth the effort. I made the cake and topped with the buttermilk glaze, but in fridge overnight and took out the next afternoon and added the cream cheese icing, let it come to room temperature before serving.

Outstanding 01/28/13
bstanchie

Anytime I make this cake I receive highest compliments! Definitely worth all the effort.

Outstanding 01/21/13
BlueDevil72

I made this for a neighborhood picnic, and though I thought it was good, it did not meet the high expectations I had for it, given the rave reviews. However, I got many requests for the recipe, and when I had a piece the next day, I thought it was FABULOUS -- it was much moister. The next time I make it, I will make the cake and put the glaze on the day before, and frost it on the day I serve it.

Outstanding 07/05/09
Priscilla1957

I know now that I will NEVER taste a carrot cake as great as this one! And what's so wonderful, I can make it MYSELF! I used to look forward to having carrot cake at one of my favorite restaurants, but not anymore. I can make the best carrot cake out there..THIS ONE! I prepare two of these every Easter. One for my coworkers, and one for my family.

Outstanding 04/12/09