Prep 20 mins
Cook 55 mins
This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important!
- 473.18 ml all-purpose flour
- 9.85 ml baking soda
- 2.46 ml salt
- 9.85 ml ground cinnamon
- 473.18 ml sugar
- 3 large eggs
- 177.44 ml vegetable oil
- 177.44 ml buttermilk
- 9.85 ml vanilla extract
- 473.18 ml shredded carrots
- 226.79 g can crushed pineapple, drained
- 236.59 ml flaked coconut
- 236.59 ml chopped walnuts
- 236.59 ml sugar
- 4.92 ml baking soda
- 118.29 ml buttermilk
- 118.29 ml butter or 118.29 ml margarine
- 14.79 ml light corn syrup
- 4.92 ml vanilla extract
- 118.29 ml flaked coconut
- 118.29 ml chopped walnuts (fine chop)
- Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
- In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
- In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
- Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
- Transfer to prepared baking dish.
- Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
- Buttermilk glaze:.
- In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
- Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
- continue to cook another 2 minutes or until the mixture is golden brown.
- Remove from heat and stir in vanilla.
- Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
- Return cake to oven and broil until bubbly -- about 1-2 minutes.
- Cool completely before serving.
This was truly excellent! It made a nice, rustic-style carrot cake that was dense and delightful. The buttermilk glaze was a nice departure, too. And, given all the sugar in this recipe, the cake was surprisingly not too sweet, but just right. I will be making this again. Made for My Three Chefs Tag Game.