Can I make this cake without pineapple?

Yes, you can omit the pineapple, but you'll need to add some moisture back in. Try substituting with 1/2 cup of applesauce or an extra 1/4 cup of buttermilk. The flavor will be different but still delicious. The pineapple adds a special something that makes this cake outstanding, but I understand not everyone is a fan!

Why is my cake too dense?

Dense cake usually happens from overmixing the batter once the flour is added. Stir just until the ingredients are combined and no dry spots remain. Another culprit could be inaccurate measurements - make sure to measure your flour correctly by spooning it into the measuring cup and leveling off the top.

Can I make this cake into cupcakes instead?

Absolutely! This recipe works beautifully as cupcakes. Fill liners about 2/3 full and reduce the baking time to 18-22 minutes. Brush each cupcake with a small amount of glaze while hot, then frost once completely cool. This recipe should yield about 24 cupcakes.

Why do I need to add baking soda to the glaze?

The baking soda in the glaze creates a chemical reaction that gives the glaze its distinctive texture and prevents it from being too cloyingly sweet. It's a small amount but makes a big difference in the final result. Don't skip this unique step that makes this glaze special!

Blue Ribbon Carrot Sheet Cake Recipe

This incredibly moist Blue Ribbon Carrot Sheet Cake is the dessert you’ve been dreaming about! Packed with freshly grated carrots, juicy pineapple, and coconut, then topped with a tangy buttermilk glaze and velvety cream cheese frosting, it’s the perfect balance of sweet and spice. The best part? This award-worthy cake comes together with simple ingredients and straightforward steps that even beginner bakers can master. Whether you’re planning a family gathering, potluck, or just craving something special, this cake delivers championship flavor in every bite!

Why You’ll Love This Recipe

Foolproof Success: This recipe strikes the perfect balance between simplicity and spectacular results. The straightforward instructions guarantee a delicious outcome every time.
Incredible Texture: The combination of buttermilk, oil, and pineapple creates an unbelievably moist cake that stays fresh for days. You won’t find any dry, crumbly slices here!
Double Topping Delight: The unique buttermilk glaze soaks into the warm cake, creating an extra layer of sweetness before the cream cheese frosting even comes into play. It’s like getting two desserts in one!
Crowd-Pleaser: I’ve yet to meet someone who doesn’t love this cake. It’s one of those recipes that disappears quickly at gatherings and has everyone asking for the recipe.

Ingredients You’ll Need

All-purpose flour: Creates the foundation of our cake, providing structure while still allowing for a tender crumb.
Baking soda: Our leavening agent that helps the cake rise beautifully and creates that perfect texture.
Salt: Enhances all the flavors and balances the sweetness. Don’t skip it!
Cinnamon: Provides that classic warm spice that pairs perfectly with carrots. It’s what gives carrot cake its distinctive flavor.
Buttermilk: The secret weapon! Adds tanginess and creates an incredibly moist texture. The acidity also activates the baking soda.
Vegetable oil: Makes the cake exceptionally moist and gives it a tender texture that stays fresh for days.
Sugar: Sweetens the cake perfectly and helps create that golden-brown exterior.
Eggs: Bind everything together and add richness and structure.
Vanilla extract: Enhances all the flavors and adds warmth and depth.
Crushed pineapple: The unsung hero of great carrot cake! Adds natural sweetness, moisture, and a subtle fruity note.
Carrots: The star of the show! Grate them finely for the best texture and even distribution.
Coconut: Adds wonderful texture and a subtle tropical flavor that complements the carrots and pineapple.
Pecans or walnuts: Optional but highly recommended for a delightful crunch and nutty flavor.
Cream cheese and butter: The dynamic duo that creates an irresistibly creamy, tangy frosting.
Powdered sugar: Sweetens the frosting while maintaining that silky-smooth texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice it Up

Add 1/2 teaspoon each of nutmeg and ginger for a more complex spice profile. For something truly special, a pinch of cardamom works wonders!

Make it Healthier

Substitute half the all-purpose flour with whole wheat flour for more fiber. You can also reduce the sugar by 1/4 cup without sacrificing taste.

Tropical Twist

Add 1/2 cup of chopped dried mango or papaya along with the coconut for an extra tropical flair.

Frosting Alternatives

If cream cheese isn’t your thing, try a simple vanilla buttercream or even a maple glaze for a different but equally delicious finish.

How to Make Blue Ribbon Carrot Sheet Cake

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F and prepare your pan with grease and flour. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt until well combined. Having this mixture ready to go is key to not overmixing your batter later.

Step 2: Create the Wet Mixture

In a large bowl, beat the buttermilk, oil, and sugar until they’re totally unified. This creates the moist base that makes this cake so special. Add the eggs one at a time, making sure each is fully incorporated before adding the next. This ensures a smooth, even batter. Stir in the vanilla for that essential depth of flavor.

Step 3: Add the Fruits and Vegetables

Gently stir in the drained pineapple and finely grated carrots. Don’t overmix – just fold until they’re evenly distributed. These ingredients add moisture and natural sweetness that makes this cake irresistible.

Step 4: Combine Wet and Dry Ingredients

Add the flour mixture to your wet ingredients and stir just until combined. Overmixing at this stage can make your cake tough, so use a light hand. The batter will look quite wet – that’s exactly what you want!

Step 5: Add Texture Enhancers

Fold in the coconut and nuts (if using) with just a few strokes. These add fantastic texture and flavor complexity that takes the cake to the next level.

Step 6: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top gently. Bake for 30-40 minutes, until a toothpick comes out clean when inserted in the center.

Step 7: Prepare the Buttermilk Glaze

While the cake bakes, make your glaze by combining sugar, buttermilk, butter, and baking soda in a saucepan. Bring to a boil while stirring constantly, then boil for precisely 4 minutes. Remove from heat and stir in vanilla.

Step 8: Glaze the Hot Cake

As soon as the cake comes out of the oven, brush the hot buttermilk glaze all over the surface. This step is magical – the warm cake drinks up the glaze, creating an incredible flavor and moisture boost.

Step 9: Cool Completely

Let the cake cool in the pan on a wire rack until it reaches room temperature. Patience is key here – frosting a warm cake will lead to disaster!

Step 10: Make the Cream Cheese Frosting

Beat the cream cheese and butter until fluffy, then add powdered sugar and vanilla. The trick is to beat it on high for those extra 2-3 minutes – this creates the lightest, most spreadable frosting.

Step 11: Frost the Cake

Drop spoonfuls of frosting over the cooled cake, then carefully spread them together. Spread in one direction to prevent pulling up cake crumbs into your pristine frosting.

Pro Tips for Making the Recipe

Carrot Prep: Use the fine side of your grater for the carrots. This helps them blend seamlessly into the cake without creating noticeable chunks.
Pineapple Pointers: Drain the pineapple but don’t squeeze it dry – that remaining moisture is valuable! A quick drain in a strainer is perfect.
Room Temperature Ingredients: Make sure your eggs, buttermilk, and especially the cream cheese and butter for frosting are at room temperature. This creates a smoother batter and silkier frosting.
The Toothpick Test: When checking if your cake is done, insert a toothpick in the center. It should come out clean or with just a few moist crumbs (not wet batter).
Frosting Trick: For the smoothest frosting application, chill the glazed cake for 30 minutes before frosting. This helps firm up any residual glaze.

How to Serve

Perfect Pairings

This cake pairs beautifully with a cup of freshly brewed coffee or tea. For an extra special treat, serve with a small scoop of vanilla ice cream on the side.

Presentation Ideas

Sprinkle the top with a few extra chopped nuts or even a light dusting of cinnamon for a professional look. A few carrot ribbons made with a vegetable peeler make an adorable decoration.

Serving Occasions

This cake is perfect for:

Sunday family dinners
Potlucks and picnics
Easter gatherings
Fall harvest celebrations
Any occasion where you want to impress!

Make Ahead and Storage

Storing Leftovers

Store this cake covered in the refrigerator for up to 5 days. The flavors actually continue to develop, making day 2 and 3 even better than day 1!

Freezing

This cake freezes beautifully! You can freeze it frosted or unfrosted for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw overnight in the refrigerator.

Reheating

For the best texture and flavor, let refrigerated slices sit at room temperature for about 20 minutes before serving. If you prefer a warm slice, 10-15 seconds in the microwave will do the trick without melting the frosting.

FAQs

Can I make this cake without pineapple?

Yes, you can omit the pineapple, but you’ll need to add some moisture back in. Try substituting with 1/2 cup of applesauce or an extra 1/4 cup of buttermilk. The flavor will be different but still delicious. The pineapple adds a special something that makes this cake outstanding, but I understand not everyone is a fan!
Why is my cake too dense?

Dense cake usually happens from overmixing the batter once the flour is added. Stir just until the ingredients are combined and no dry spots remain. Another culprit could be inaccurate measurements – make sure to measure your flour correctly by spooning it into the measuring cup and leveling off the top.
Can I make this cake into cupcakes instead?

Absolutely! This recipe works beautifully as cupcakes. Fill liners about 2/3 full and reduce the baking time to 18-22 minutes. Brush each cupcake with a small amount of glaze while hot, then frost once completely cool. This recipe should yield about 24 cupcakes.
Why do I need to add baking soda to the glaze?

The baking soda in the glaze creates a chemical reaction that gives the glaze its distinctive texture and prevents it from being too cloyingly sweet. It’s a small amount but makes a big difference in the final result. Don’t skip this unique step that makes this glaze special!

Final Thoughts

This Blue Ribbon Carrot Sheet Cake is truly something special. The combination of moist, spiced cake with that unique buttermilk glaze and creamy frosting creates a dessert experience that’s definitely worth the minimal effort it takes to make. I hope you’ll give this recipe a try – it might just become your new signature dessert! Whether you’re baking for a special occasion or simply treating yourself and your loved ones, this cake delivers championship flavor in every bite.