Tuesday, August 28, 2012

The Best Ever Carrot "Sheet Cake"

I got a wild hair last week and just had to make a carrot cake.  I wanted it to be a sheet cake and not a traditional round two layer job - although I do like them also - this cake needed to be able to be cut up equally and travel well - and a two layer slice just wasn't going to fit the bill.  I did a quickie search on the computer and came away with a recipe I found on the Southern Living site - love the site and have always loved the magazine!!!!  I made a few changes and will include them as I go along....


This is a three part type recipe - there is a cake, a glaze and a fluffy frosting......  and let me tell you, it's one of the best carrot cakes I have ever put in my mouth!!!!  Bar none!!

Here goes......

Ingredients
for the cake - 

2 C AP Flour
2Teas Baking soda
2 Teas ground cinnamon
1/2 Teas salt
(I also added quite a bit of nutmeg..  1/2 a nut more or less)
...........
3 Large eggs room temp
2 C Sugar
3/4 C Oil
3/4 C Buttermilk
2 Teas Vanilla
............
2 Cups grated carrot (my 2 C measure was way full at about 3 large carrots)
1 (8 oz) can crushed pineapple, drained.  I mistakenly picked up sliced pineapple so I just mashed the slices up.
1 (3 1/2 oz) can Sweetened flaked coconut - I already had some coconut and used a heaping 1/2 C
1 C chopped walnuts


Buttermilk Glaze
Cream Cheese frosting
______________

Directions

Sift together first 5 ingredients.  Beat eggs and the next 4 ingredients at medium speed with an electric mixer until smooth.  Add flour mixture slowly, beating at low speed until blended.  Fold in carrots and the next three ingredients.  Pour batter into a greased and floured 13 x 9 pan.

Bake at 350 for 30 minutes, then cover loosely with aluminum foil to prevent over browning, and bake an additional 13 more minutes or until wooden pick inserted comes out clean  (it took about 18 minutes for mine)  When done take out of oven and pout Buttermilk glaze over the warm cake and let the cake cool completely in pan.  Spread Cream Cheese frosting over cool cake and serve.

Yield 10 to 12 large servings.

Buttermilk Glaze
1 C Sugar
1 1/2 Teas Baking Soda
1/2 C Butter
1/2 C Buttermilk
1 Tlb Light Corn syrup
1 Teas Vanilla 

Bring sugar soda, butter, Buttermilk and corn syrup to a boil over medium high heat, boil and stir for about 4 minutes or until mixture is golden brown  (it took about 8 minutes).  remove from heat and stir in the vanilla.

cooled cake with glaze

The Cream Cheese Frosting
1/2 C Butter room temp
1 (8 oz) Cream Cheese, room temp
1 (3 oz) Cream Cheese, room temp  ( I used two 2 oz packs, since I can't find the 3 oz size out here)
1 (16 oz) Package Icing Sugar
1 1/2 Teas Vanilla

Beat butter and cream cheese until smooth, add icing sugar and vanilla, beat at high speed until very smooth and fluffy.  Spread over glazed cool cake.


3 comments:

  1. Thanks Edgar- I LOVE Carrot Cake- mostly because it's my cleanest, favorite way to get my daily nutritional requirement of cream cheese frosting!

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  2. That looks really, really yummy! I am instantly yearning for carrot cake! :D

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