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!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 362kcal

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.
2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon
In a large bowl, beat together buttermilk, oil, and sugar until well-combined.
3/4 cup low-fat buttermilk, 1/2 cup vegetable oil, 1 ½ cups granulated sugar
Mix in eggs, one at a time, until combined.
3 large eggs
Stir in vanilla.
2 teaspoons vanilla extract
Add pineapple and carrots; stir until just incorporated.
8 ounces crushed pineapple, 2 cups finely grated carrot
Stir in flour mixture until just combined.
Add coconut and nuts, if using. Stir until just combined. Batter will be wet.
1 cup sweetened shredded coconut, 1 cup chopped pecans or walnuts
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.

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.
1/2 cup granulated sugar, 1/4 cup buttermilk, 1/4 cup butter, 1/4 teaspoon baking soda
Bring mixture to a boil, stirring constantly.
Boil for 4 minutes.
Remove from heat, and stir in vanilla. You should have 1/2 cup of buttermilk glaze.
1 teaspoon vanilla extract
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.

Beat cream cheese and butter together until light and fluffy.
8 ounces cream cheese, 1/4 cup butter
Add powdered sugar and vanilla; beat until smooth.
1 cup powdered sugar, 1 ½ teaspoons vanilla extract
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.

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.