Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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FRESH CARROT SHEET CAKE
Desserts
Contributed by: Jinky Critz
Ingredients:
for the cake:
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1�2 tsp. salt
3 large eggs
2 cups sugar
3�4 cup vegetable oil
3�4 cup buttermilk
2 tsp. vanilla
2 cups grated carrots
1 (8 oz.) can crushed pineapple, drained
1 (31�2 oz.) can sweetened flaked coconut
1 cup chopped pecans or walnuts
glaze (recipe below)
frosting (recipe below)
for the glaze:
1 cup sugar
11�2 tsp. baking soda
1�2 cup butter or margarine
1�2 cup buttermilk
1 TBS light corn syrup
1 tsp. vanilla
for the frosting:
1�2 cup butter, softened
2 (8 oz.) packages cream cheese, softened
1 (16 oz.) package powdered sugar
11�2 tsp. vanilla extract
for the cake:
Stir together the first four ingredients. In a separate bowl, beat the eggs, sugar, oil, buttermilk and vanilla at medium speed until smooth. Add the flour mixture, beating at low speed. Fold in the carrots, pineapple, coconut and pecans. Pour into a greased and floured 13- by- 9-inch pan; bake for 30 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake an additional 13 minutes or until wooden pick comes out clean when inserted into center of cake. Drizzle glaze evenly over the cake and cool completely in pan. Spread cream cheese frosting evenly over cake.
for the glaze:
Bring sugar, baking soda, butter, buttermilk and corn syrup to a boil in a Dutch oven over medium-high heat. Boil, stirring often, for 4 minutes or until mixture is golden brown. Remove from heat and stir in vanilla.
for the frosting:
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add the powdered sugar and vanilla and beat at high speed 10 seconds or until smooth.
(This recipe was contributed as part of a "Cook of the Week" feature.)
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