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    Home » Cakes » Blue Ribbon Carrot Sheet Cake

    Blue Ribbon Carrot Sheet Cake

    Published: Feb 23, 2019 · Modified: Mar 3, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    A piece of carrot cake cut from a sheet cake.

    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.

    Why you'll love this carrot sheet cake

    • It's moist! The cake has ingredients, like buttermilk, that help to make it super moist.
    • It's tasty! Between the cake, the glaze, and the cream cheese frosting, this cake has loads of flavor.
    • It keeps well! This cake tastes even better after it's had a chance to chill in the fridge.

    Ingredient notes

    Carrot cake

    Ingredients for carrot cake with labels in dishes.
    •  Ground cinnamon: This is a more carrot-forward cake. If you'd like more spice flavor, feel free to add additional ground cinnamon.
    • Low-fat buttermilk: You can make a quick substitute with this buttermilk substitute recipe. Feel free to use regular or low-fat buttermilk. 
    • Vegetable oil: Another neutral oil will work. You can also substitute in melted coconut oil. 
    • Crushed pineapple: The pineapple should be drained, but there's no need to squeeze the pineapple dry.
    • Shredded coconut: Feel free to use unsweetened shredded coconut if you'd prefer.
    • Chopped pecans or walnuts: The nuts are optional. No changes need to be made to the recipe if they're omitted.

    Buttermilk glaze

    Ingredients for buttermilk glaze in dishes with labels.
    • Butter: I use salted butter. If using unsalted butter, add a couple of pinches of salt to the glaze. The salt helps to keep the glaze from tasting flat.

    Cream cheese frosting

    Ingredients for cream cheese frosting in dishes with labels.
    • Cream cheese: Full-fat cream cheese works best. However, â…“-less fat cream cheese will also work. I don't' recommend using fat-free cream cheese.
    • Butter: I use salted butter. If using unsalted butter, add a couple of pinches of salt to the frosting. The salt helps to keep the frosting from tasting flat.

    How to make carrot sheet cake

    Wet and dry ingredients for carrot cake in bowls.

    Step 1: Mix the buttermilk, oil, and sugar together until well-combined. Stir in the eggs until combined, and then stir in the vanilla extract.

    Step 2: Add the pineapple and carrots, and stir in just until incorporated.

    Wet and dry ingredients for carrot cake mixed together in a mixing bowl.

    Step 3: Stir in the dry ingredients just until combined. The batter will be wet.

    Carrot cake batter topped with nuts and coconut.

    Step 4: Add the nuts and coconut, and stir in.

    Carrot cake batter in a 9 by 13 baking dish.

    Step 5: Pour into prepared baking pan.

    Step 6: After the cake has finished baking, remove from oven.

    How to make the buttermilk glaze

    Ingredients for buttermilk glaze in a pot.

    Step 7: Combine the sugar, buttermilk, butter, and baking soda in a large saucepan. The glaze will foam up as it cooks, so allow enough room for that.

    Step 8: Bring to a boil, and boil for 4 minutes.

    Step 9: Remove from heat, and stir in the vanilla extract. You should have about ½ cup of glaze at this point.

    Buttermilk glaze on a carrot sheet cake.

    Step 10: Pour the buttermilk glaze over the cake, and let the glaze soak in.

    Step 11: Let the cake cool to room temperature, uncovered, before frosting with the cream cheese frosting.

    How to make the cream cheese frosting

    Frosted carrot sheet cake on a baking tray.

    Step 12: To make the cream cheese frosting, beat the butter and cream cheese together until well-combined.

    Step 13: Add the sugar and vanilla, and beat until combined.

    Step 14: Spread the cream cheese frosting over the cooled cake.

    A tray of carrot cake next to a glass of milk.

    Tips

    Greasing the pan: I use either nonstick baking spray with flour or pan release to grease the pan. You could also line the pan with parchment paper to help easily remove the cake after baking.

    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.

    A piece of carrot cake on a white plate next to a tray of carrot cake slices.

    Recipe FAQs

    Can I make carrot cake ahead of time?

    You can! Carrot cake tastes even better the day after it was made. Just make as directed, cover, and chill until ready to serve.

    How much spice is there in this cake?

    This is a carrot cake with some spice, not a spice cake with carrot in it. So, the spice flavor is more of a compliment to the carrot flavor rather than the main flavor.

    Can I add more spice to the carrot cake?

    Sure! Feel free to increase the spices if you'd like more of a spice cake flavor.

    Is the cream cheese frosting really sweet?

    The frosting only has 1 cup of sugar in it, so it isn't as sweet as a traditional cream cheese frosting. This lets more of the cream cheese flavor come through and helps to offset some of the sweetness of the glaze.

    Does the cake need the glaze?

    The glaze adds moisture and flavor to the cake. It's still a good cake without the glaze, but the glaze definitely helps to make the cake something special.

    A slice of carrot cake on a white plate next to a glass of milk.

    Storage

    This cake should be stored, covered, in the refrigerator. It will will keep for up to 5 days when properly stored.

    More Easter recipes!

    • Carrot Cake Sandwich Cookies
    • Bird's Nest Cookies
    • Carrot Cake Muffins
    • Overnight Crock Pot Carrot Cake Oatmeal

    If you’ve tried this blue ribbon carrot cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    A piece of carrot cake cut from a sheet cake.

    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!
    5 from 22 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 10 minutes
    Servings: 20 servings
    Calories: 362kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x13 pan
    • Mixer
    • Saucepan

    Ingredients

    Carrot Sheet Cake

    • 2 cups all-purpose flour
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 2 teaspoons ground cinnamon
    • ¾ cup low-fat buttermilk
    • ½ 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

    • ½ cup granulated sugar
    • ¼ cup buttermilk
    • ¼ cup butter
    • ¼ teaspoon baking soda
    • 1 teaspoon vanilla extract

    Cream Cheese Frosting

    • 8 ounces cream cheese softened
    • ¼ cup butter softened
    • 1 cup powdered sugar
    • 1 ½ teaspoons vanilla extract
    US Customary - Metric

    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 ½ 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. 

    Video

    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

    Serving: 1serving | Calories: 362kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 301mg | Potassium: 148mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2480IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Published 3/13/17. Updated with new photos, tips, and video 2/23/19. Updated again on 3/3/22 with new photos and FAQs.

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Mary White

      April 12, 2022 at 3:06 am

      5 stars
      Very good. Everyone loved it. So easy and so moist.I will make it. again for Easter!! Thank you!!

      Reply
      • Kate

        April 12, 2022 at 12:39 pm

        Thank you! I'm glad that it was a hit!

        Reply
    2. May Wong

      December 24, 2021 at 7:50 am

      5 stars
      I have baked this cake a few times already, everyone loves it! Thanks. Though omitted the buttermilk glaze, is still so delicious. Don’t remember why, I guess I didn’t do it right!
      Kate I don’t understand why this time when I baked it, the skewer inserted in centre came out dry and clean. But while cooling on rack, the centre of the cake sank. When sliced the centre was still unbaked. What could have gone wrong?
      Thanks
      May

      Reply
      • Kate

        December 28, 2021 at 11:06 am

        Hi! I'm glad that you like the cake! If it just sank, it would make me think that it was a structural issue, but it sounds like the cake was underbaked, too. I know that rarely testers can come out clean while still underbaked with oil-based cakes. Another way to test the cake is to gently press the center of the cake to see if it springs back.

        Reply
    3. Jane

      April 01, 2021 at 11:23 am

      5 stars
      This recipe first attracted me because there was only a half cup of oil in it. Surprise, it was moist and delicious! I’ll make it again.

      Reply
      • Kate

        April 01, 2021 at 12:42 pm

        Good! I'm so glad that you liked the cake!

        Reply
    4. Anonymous baker

      March 08, 2021 at 1:25 pm

      5 stars
      The best ever!

      Reply
      • Kate

        March 08, 2021 at 4:36 pm

        Thank you so much!!

        Reply
        • Sheri Young

          April 14, 2022 at 6:33 pm

          Can this be made in cupcake form?

          Reply
          • Kate

            April 15, 2022 at 10:28 am

            Hi! I haven't tried to make this recipe into cupcakes to say for certain. If you try it, I'd love to hear how it turns out!

    5. Laura

      January 17, 2021 at 7:13 pm

      My son asked me to make him a carrot cake for his birthday. While the cake was incredibly moiste, I found that it was lacking in flavour. I followed the recipe exactly! If I were to make it again, I might amp up the cinnamon and try using some brown sugar.

      Reply
      • Kate

        January 19, 2021 at 1:53 pm

        Hi! It sounds like you missed the section where I talked about the spice level. I have a section in the post where I talk about the fact that this is a carrot cake that has a bit of spice in it, rather than a spice cake that has some carrot in it. I also recommended that people adjust the spice if they prefer more spice in their cake. It's certainly a matter of taste, and it sounds like you know what you'd like to adjust for next time!

        Reply
    6. Jude

      October 07, 2020 at 12:10 am

      5 stars
      I used to make this cake for a community restaurant. It would be gone in a couple of days. One customer would eat a piece at the restaurant and take a piece to go.

      Reply
      • Kate

        October 08, 2020 at 9:54 pm

        How nice! I wish we could get homemade desserts like that at our local restaurants. =)

        Reply
    7. Patricia McCandless

      September 09, 2020 at 3:56 pm

      5 stars
      The very best - ever!

      Reply
      • Kate

        September 14, 2020 at 9:38 pm

        Thanks so much!

        Reply
    8. Sherrie

      May 03, 2020 at 11:19 am

      5 stars
      This really is the BEST carrot cake! I’ve made it for Birthday’s, taken it to work & potlucks & everyone loves it! Honestly, I think the buttermilk glaze takes this recipe over the top!!

      Reply
      • Kate

        May 06, 2020 at 3:52 pm

        Thank you so much! I'm so glad! =)

        Reply
        • Anne

          May 24, 2020 at 8:09 am

          5 stars
          LOVE this recipe! Made it for Easter and then the following week because we wanted more. :D Used fresh pineapple and half-and-half with lemon juice instead of the buttermilk. Turned out so moist. That glaze is delicious!

          Reply
          • Kate

            June 04, 2020 at 10:25 am

            Thank you so much! Thanks for sharing about using fresh pineapple. I'm glad to hear that that worked out well!

    9. Sharion

      March 12, 2020 at 11:57 am

      Can I make this cake in cake pans? And if so, what size?

      Reply
      • Kate

        March 13, 2020 at 9:17 pm

        I've made it in 2 9-inch round baking pans. Just a note - the cake is really moist, and it wanted to fall apart a bit that way.

        Reply
    10. Steve Pacheco

      February 27, 2020 at 5:22 pm

      5 stars
      I have made this cake a couple of times, once as a sheet and once as a round 2 layer, both time it was a hit. Been told it was the best carrot cake they have ever had and I am glad to agree. thank you for sharing this recipe. This cake is in my favorites file.

      Reply
      • Kate

        February 28, 2020 at 11:42 am

        Yay!! I'm so glad to hear that! And thanks for your note about making it in layers. It's helpful to hear the things that have worked for other people. =)

        Reply
        • Jennifer

          May 18, 2021 at 5:33 pm

          5 stars
          I made this cake for hubby’s 60th birthday.... I omitted the nuts but the cake was still AMAZING!!!? and a huge hit... thank you for an easy and moist cake.....

          Ps: that glaze is a new staple in my baking

          Reply
          • Kate

            May 22, 2021 at 4:11 pm

            Happy birthday to your hubby! I'm so glad that it was a hit!

    11. Denise irvine

      January 19, 2020 at 2:23 pm

      5 stars
      I finally found the perfect carrot cake recipe. My husband can’t get enough
      It’s absolutely the Best. Sooo moist.
      It’s a 10 Star

      Reply
      • Kate

        January 19, 2020 at 7:33 pm

        Yay!! Thank you so much!! I'm so glad to hear that the recipe has been a hit. Thanks so much for coming back to comment!

        Reply
    12. Rana

      November 13, 2019 at 2:17 pm

      Looks yummy! Will definitely try! My question: can I skip the pineapple?!

      Reply
      • Kate

        November 13, 2019 at 8:31 pm

        Thanks! I haven't tried to make the cake without the pineapple, but I think the recipe would need to be adjusted to make up for the lack of pineapple. If you try it, I'd love to hear how it turns out!

        Reply
    13. Carol

      October 30, 2019 at 6:39 am

      I will be making a small two layer cake (approximately 4-5 inches in diameter, how long should I bake it? Additional batter will be cupcakes, same time for those? Than you for any helpful information.

      Reply
      • Kate

        October 30, 2019 at 6:43 pm

        I haven't tested either size to say for certain. Usually, cupcakes take about 18-25 minutes to bake, and I'm not sure how long a 4-5 inch diameter cake would take.

        Reply
    14. Denise

      October 28, 2019 at 3:04 am

      Hi i am wanting to bake this carrot cake but are a bit confused at how much buttermilk for the recipe and how much for the glaze. Do you share the 1 c between the 2? Thanks denise

      Reply
      • Kate

        October 28, 2019 at 9:10 am

        Hi! The ingredients and instructions are all split out by cake, glaze, and frosting. So, the ingredients under "glaze" are just for that part of the recipe. It will be 1 cup of buttermilk total. You'll need 3/4 cup for the cake and another 1/4 cup for the glaze. I hope that helps! =)

        Reply
    15. Patti

      August 27, 2019 at 8:04 pm

      How about adding raisins??
      If you think it would be more amazing, how many would you suggest?

      Reply
      • Kate

        August 28, 2019 at 8:29 pm

        You could absolutely add raisins if you would like. I'd try 1/2 cup and then go from there. Hope that helps!

        Reply
    16. Pam McGrew

      August 18, 2019 at 1:53 pm

      5 stars
      Amazing cake!!

      Reply
      • Kate

        August 19, 2019 at 8:14 am

        Thank you so much! I'm so happy to hear that you liked the cake. =)

        Reply
    17. Lavaughn

      August 08, 2019 at 9:52 pm

      Can you use almond flour in place of regular flour?

      Reply
      • Kate

        August 09, 2019 at 9:36 pm

        Unfortunately, I haven't tried it to say for certain.

        Reply
        • Kanika

          August 07, 2021 at 10:50 pm

          Best carrot cake ever

          Reply
          • Kate

            August 09, 2021 at 9:48 pm

            Thank you!!

    18. Susan

      June 04, 2019 at 9:41 am

      I saw your recipe on Pinterest. Am planning on making it for a special friend's birthday soon but wanted to do it as a layer cake. Have you ever make it this way? Do you think the glaze will hinder me getting the layers up without cracking?

      Reply
      • Kate

        June 04, 2019 at 11:59 am

        I have tried to make it as a layer cake. The glaze made the cake so moist that the cake didn't want to hold together well. I haven't tried to make it as a layer cake without the glaze, but it didn't work well for me with the glaze. Hope that helps!

        Reply
    19. Kaitlyn

      April 21, 2019 at 10:50 am

      My cake was delicious and I will for sire make it again

      Reply
      • Kate

        April 22, 2019 at 8:54 am

        Thank you! I'm so glad that you enjoyed it. Thanks for commenting! =)

        Reply
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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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