The glaze is poured over the sheet cake while it is hot, which gives this dessert a rich, moist texture.
Ingredients
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CAKE
-
2 cups all purpose flour
-
2 teaspoons baking soda
-
2 teaspoons ground cinnamon
-
1/2 tsp salt
-
1 1/2 cups sugar
-
3 large eggs
-
3/4 cup buttermilk
-
3/4 cup vegetable oil
-
1 tsp vanilla extract
-
2 cups carrots coarsely grated peeled
-
1 1/2 cups coconut sweetened flaked
-
1 8-ounce can crushed pineapple in juice
-
1 cup pecans coarsely chopped
GLAZE
-
1 cup sugar
-
1/2 cup buttermilk
-
1/2 cup unsalted butter (1 stick), diced
-
1 tbsp light corn syrup
-
1 1/2 teaspoons baking soda
-
1 tsp vanilla extract
FROSTING
-
1 1/2 8-ounce packages cream cheese room temperature
-
1/2 cup unsalted butter (1 stick), room temperature
-
1 1-pound box powdered sugar
-
2 tablespoons brown sugar
-
1 1/2 teaspoons vanilla extract
-
1 tsp ground cinnamon
Recipe Method
CAKE
1. Preheat oven to 350 degrees F.
Brush 13x9x2-inch metal
baking pan with vegetable oil;
dust with flour.
2. Whisk first 4 ingredients in medium bowl. Beat sugar, eggs, buttermilk, oil, and vanilla in large bowl until smooth. Beat in dry ingredients. Fold in carrots coconut, pineapple with juice, and pecans. Transfer batter to prepared pan..
3. Bake cake 30 minutes. Tent loosely with foil. Continue to bake until tester inserted into center comes out clean, about 15 minutes longer. Remove from oven. Using bamboo skewer. Poke deep holes all over cake.
GLAZE
1. Meanwhile, bring first 5 ingredients to boil in large saucepan, stirring until sugar dissolves. Boil until glaze is deep amber, whisking often, 3 to 4 minutes (glaze will thin out when almost done). Remove from heat; mixed in vanilla.
2. Spoon hot glaze evenly over warm cake. Cool cake completely in pan.
FROSTING
Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla, and cinnamon; beat until blended. Spread frosting over cooled cake in pan.
DO AHEAD Cake can be made 1 day ahead. Cover and chill.
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