Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

The most moist and succulently rich Carrot Cake I've ever eaten. It is highly requested by my family and friends and much talked about in between occassions when I bake it. It is a tad labor intensive and has 3 parts, the cake, the buttermilk glaze and the cream cheese frosting But I promise you it is entirely worth the effort this cake takes. The recipe originally was published in the October 1997 Southern Living Magazine, but can also be found on their website. This is truly a 5 star recipe. Baking is a science and being precise is key with a perfect cake. I always recommend spooning the flour into the measuring cup and leveling off, rather than scooping out the flour and leveling. Additional use a best quality vanilla. My favorite is Vanilla Bean Crush by Sonoma Syrup Co. (Can be found at King Arthur Flour on the web, or occassionally at Marshall's.) This recipe has a lot of liquid in it and is a wet batter, but never fear it will bake up with perfection ;)

Ingredients Nutrition

Directions

  1. For the cake:.
  2. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  3. Stir together first 4 ingredients.
  4. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.Pour batter into prepared cakepans.
  5. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers, cool in pans on wire racks 15 minutes. Remove from pans, and cool completely.
  6. on wire racks. Spread Cream Cheese Frosting between layers on top and sides of cake.
  7. For the Buttermilk Glaze:.
  8. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  9. For the Cream Cheese Frosting:.
  10. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Most Helpful

I make this cake all the time, it's from Southern Living Magazine. It is truly the best Carrot Cake out there, I think I posted it as well about two years ago. Enjoy!!

Chef53Kathy February 15, 2010