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

Description

This Blue Ribbon Carrot Sheet Cake is a moist, flavorful cake that marries the natural sweetness of carrots with warm spices, zesty pineapple, and luscious cream cheese frosting. The buttermilk glaze adds an extra layer of richness, soaking into the cake for unbeatable moistness. Perfect for celebrations or any time you need a show-stopping dessert!

Ingredients

Units Scale

Carrot Sheet Cake

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup low-fat buttermilk
1/2 cup vegetable oil
1 1/2 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

1/2 cup granulated sugar
1/4 cup buttermilk
1/4 cup butter
1/4 teaspoon baking soda
1 teaspoon vanilla extract

Cream Cheese Frosting

8 ounces cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons vanilla extract

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Instructions

Prepare the baking pan
Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan or use a nonstick baking spray with flour.
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Start the wet mixture
In a large bowl, mix the buttermilk, oil, and sugar until well-combined.
Incorporate the eggs and vanilla
Add the eggs one at a time, mixing after each addition, followed by the vanilla extract.
Add pineapple and carrot
Gently stir in the crushed pineapple and grated carrots until just combined.
Combine wet and dry ingredients
Slowly add the dry ingredients to the wet mixture, stirring until just incorporated. Do not overmix.
Add coconut and nuts
If using, fold in shredded coconut and chopped nuts. The batter will be wet.
Bake the cake
Pour the batter into the prepared pan, smoothing the top as needed. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Prepare the buttermilk glaze
While the cake bakes, combine sugar, buttermilk, butter, and baking soda in a saucepan. Bring to a boil, stirring constantly, and let it boil for 4 minutes. Remove from heat and stir in vanilla extract.
Apply the glaze
Once the cake is out of the oven, immediately brush the buttermilk glaze over the hot cake. Let it cool to room temperature.
Make the frosting
Beat the cream cheese and butter together until light and fluffy. Add powdered sugar and vanilla, beating until smooth. Turn the mixer to high speed and beat for another 2-3 minutes.
Frost the cake
Drop spoonfuls of frosting onto the cooled cake and carefully spread it in one direction to cover evenly without lifting the cake.
Store leftovers
Keep leftovers covered in the refrigerator to maintain freshness.

Notes

Spices: Add more warm spices like nutmeg or ginger for additional flavor.
Buttermilk Substitute: Use a quick homemade substitute by mixing milk with a teaspoon of vinegar or lemon juice.
Oil Substitute: Swap vegetable oil with melted coconut oil or another neutral oil.
Pineapple Prep: Drain the juice but do not press the pineapple dry for optimal moisture.
Chilling the Cake: Allow the cake to chill if the buttermilk glaze hasn’t fully absorbed before frosting

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 26
Sodium: 160
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49
Fiber: 2g
Protein: 4g
Cholesterol: 45mg