Prep 15 mins
Cook 30 mins
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
- 473.18 ml flour
- 9.85 ml baking soda
- 9.85 ml cinnamon
- 2.46 ml salt
- 3 eggs
- 473.18 ml sugar
- 177.44 ml vegetable oil
- 177.44 ml buttermilk
- 9.85 ml vanilla
- 473.18 ml grated carrots
- 226.79 g can crushed pineapple, drained
- 99.22 g can flaked coconut
- 236.59 ml chopped pecans or 236.59 ml walnuts
- 236.59 ml sugar
- 118.29 ml butter or 118.29 ml margarine
- 14.79 ml light corn syrup
- 118.29 ml buttermilk
- 7.39 ml baking soda
- 4.92 ml vanilla extract
CREAM CHEESE FROSTING
- 177.44 ml butter or 177.44 ml margarine, softened
- 311.84 g cream cheese, softened
- 709.77 ml sifted icing sugar
- 7.39 ml vanilla
- 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.
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.
This is the best carrot cake. You don't have to look further. It is very moist, rich and it gets better with days. I didn't make the glaze just cream cheese frosting with little bit of orange zest. I also used 1 cup of brown sugar and 1 cup of white sugar for darker color. I made it for Valentine's day and my husband loved it. Thank you