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Country Kitchen
December 1, 2012 Previous Recipe | Next Recipe
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BEST CARROT SHEET CAKE
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BEST CARROT SHEET CAKE

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
3 eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot (about 3 large carrots)
1 (8-ounce) can crushed pineapple, drained
1 (3 ½-ounce) package sweetened flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Stir together flour, baking soda, cinnamon and salt. Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and pecans. Pour batter into a greased and floured 9-x13-inch pan. Bake at 350 F for 30 minutes. Cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a toothpick inserted into the center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread cream cheese frosting evenly over cake. Makes 10 to 12 servings.
Buttermilk Glaze
1 cup sugar
1 ½ teaspoons baking soda
½ cup butter or margarine
½ cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring sugar, baking soda, butter, buttermilk and corn syrup to a boil in a Dutch oven over medium-high heat. Stirring often, boil 4 minutes or until mixture is golden brown. Remove from heat and stir in vanilla extract.
Cream Cheese Frosting
½ cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) cream cheese, softened
1 (16-ounce) package powdered sugar
1 ½ teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.





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