Excellent Carrot Cake

"Chock full of flavor, this is the best carrot cake! It tastes even better the next day after the flavors meld. A tad more time consuming than the average carrot cake, but well worth it!"
 
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photo by oriana photo by oriana
photo by oriana
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Autumneyes photo by Autumneyes
Ready In:
1hr 20mins
Ingredients:
23
Serves:
12
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ingredients

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directions

  • Combine first 5 ingredients; beat well.
  • Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
  • Add carrots, walnuts, pineapple and coconut; stir well.
  • Pour batter into greased and floured 13x9 baking pan.
  • Bake at 350° for 55 minutes, or until pick comes out clean.
  • Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
  • Bring to a boil; cook 4 minutes on medium heat.
  • Remove from heat; add vanilla.
  • Pour buttermilk glaze over warm cake; let cake cool.
  • Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
  • Gradually add sugar, beating until light and fluffy.
  • Stir in vanilla.
  • Spread cream cheese frosting on top of cooled cake.

Questions & Replies

  1. Hi could you please let me know if this carrot cake can be baked in two round tins and if so what size. Thanks, Carol
     
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Reviews

  1. This carrot cake is by far better than any I have ever tasted. I agree with Jeff, it is worth at least 100 stars. The cake is moist and tender and the buttermilk glaze adds another layer of richness. The cream cheese frosting is sweet and sooo creamy. Talk about a sugar high--wowie!! Thanks MizzNezz, you have really outdone yourself.
     
  2. Wow!! Not enough starts in the universe to rate this one. Carrot cake is my husband's favorite, so I chose to make this my first recipe tried from zaar... he is still floating somewhere close to the ceiling! I thought there were so many recipes here I might have to try dozens of the same thing to find the one we like best... believe me, this is the ONLY carrot cake recipe we will try! Easier to make that I thought from the description. Flavors of ingredients blend so beautifully, and the cake stays so wonderfully moist!! To us, the walnuts were integral, and next time I think I will even chop them even finer so they are in every morsel of the cake. Thank you, thank you, thank you!!!
     
  3. If I could give this 100 stars I would, This is by far one of the best you have come up with so far Inez!!It does take a little extra time but is WELL worth it!!
     
  4. This carrot cake was excellent, I have to admit. My husband said it was the best one I've made so far from Zaar. I didn't care too much for the coconut so next time I think I will substitute it for more shredded carrots. My favorite part of the cake was the buttermilk glaze and the icing. OMG...don't get me started on the icing. Great recipe, thanks for sharing!
     
  5. All I can say is WOW!!!! This is the best carrot cake I've ever eaten. It will certainly appeal to anyone who has a serious sweet tooth. It's incredibly moist. Definitely a "keeper".
     
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Tweaks

  1. This is a great recipe but to be fair, I did not make it per the recipe. I am reviewing it, though, because I had to make a substitution (OMG I had no pineapple!!) and wanted to share this in case you also were missing pineapple. After reading all the reivews I HAD to make this cake....so instead of pineapple, I used a cup of ricotta cheese, which I normally use in any box cake I make. I figured it would help retain the moistness like the pineapple and it did!! I love pineapple and will be making this per the recipe soon, but it is nice to know how fabulous this cake is even with a missing ingredient! Thanks MN
     
  2. I cannot believe that I forgot to rate this recipe. This is one of my most fav. MizzNezz recipies! It's easy, hassle-free and comes out perfect each time you make it!! The only change I make is to add almonds in place of walnuts - a personal preference. It's very moist and tastier the next day! Thank you MizzNezz. We love this cake!
     
  3. A very dense, moist carrot cake. I used Splenda for the sugar in the cake itself, and subbed applesauce for 1/2 c. of the oil. That made me feel like I was eating a "healthy" cake;)
     
  4. Doesn't get any better than this. I used raisins instead of nuts. I used margarine in the glaze and frosting(didn't have butter). I am freezing half the cake for later. Thanks MizzNezz
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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