2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot (3 large carrots, peeled)
1 (8-ounce) can crushed pineapple, drained well
1 C sweetened flaked coconut
1 cup chopped pecans
- Grease and flour a 10 x 15 inch baking pan. Preheat oven to 350°.
- Stir together first 4 ingredients. Set aside.
- In another bowl, beat eggs at medium speed with an electric mixer until smooth. Add sugar, oil, buttermilk, and vanilla. Beat some more until smooth.
- Add flour mixture and continue beating at low speed until blended.
- Fold in carrot, pineapple, coconut, and pecans. Pour batter into prepared pan.
- Bake at 350° for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
- Allow cake to cool completely in the pan before icing.
- Spread cream cheese frosting on top of the cake.
I wish I knew who Eddie was. My lovely wife of too many years lovingly informs me this is the only dessert I know how to make well. It’s true. Put me in charge of making dessert and you’re getting carrot cake. One day while leaving the Y I noticed a stack of bright purple colored papers. Upon closer inspection, the pieces of paper were copies of Eddie’s Carrot Sheet Cake recipe.
“I love carrot cake. Is this recipe any good?”
“Why do you think we have a stack of ’em on the counter?”
So here’s to Eddie, whoever you are. Thanks for the recipe. Without you I wouldn’t be making any desserts at all.
TIP – save the pineapple juice for marinade.