Best Carrot Sheet Cake

Yield: Makes 10 to 12 servings

Ingredients

• 2  cups  all-purpose flour
• 2  teaspoons  baking soda
• 2  teaspoons  ground cinnamon
• 1/2  teaspoon  salt
• 3  large eggs
• 2  cups  sugar
• 3/4  cup  vegetable oil
• 3/4  cup  buttermilk
• 2  teaspoons  vanilla extract
• 2  cups  grated carrots (about 3 large carrots)
• 1  (8-ounce) can crushed pineapple, drained
• 1  (3 1/2-ounce) can sweetened flaked coconut
• 1  cup  chopped pecans or walnuts
• Buttermilk Glaze
• Cream Cheese Frosting

Preparation

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 13- x 9-inch pan.

Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.