Recipe by MarieRynr
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Top Review by mizjmassie
This is the bomb carrot cake. I actually sell cakes for a living and this tis he recipe I use with one exception. I don't use the buttermilk glaze and the cake is still very good. I found that the buttermilk glaze makes the cake too wet and waaay too rich. The cake is excellent without it and I get plenty of request for this cake.
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 3 eggs
- 2 cups sugar
- 3⁄4 cup vegetable oil
- 3⁄4 cup buttermilk
- 2 teaspoons vanilla
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 (3 1/2 ounce) can flaked coconut
- 1 cup chopped pecans or 1 cup walnuts
- 1 cup sugar
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 tablespoon light corn syrup
- 1⁄2 cup buttermilk
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 3⁄4 cup butter or 3⁄4 cup margarine, softened
- 11 ounces cream cheese, softened
- 3 cups sifted icing sugar
- 1 1⁄2 teaspoons vanilla
Directions See How It's Made
- LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
- Mix the flour, soda, cinnamon and salt together.
- Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
- Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
- Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
- For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
- Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
- For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
- Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.