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    You are in: Home / Recipes / Ultimate Carrot Cake Recipe
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    Ultimate Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    ChristaKL's Note:

    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 ;)

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    Serves: 8-10


    3 layer ...

    Units: US | Metric

    Cake recipe

    Buttermilk Glaze

    Cream Cheese Frosting


    1. 1
      For the cake:.
    2. 2
      Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
    3. 3
      Stir together first 4 ingredients.
    4. 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. 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. 6
      on wire racks. Spread Cream Cheese Frosting between layers on top and sides of cake.
    7. 7
      For the Buttermilk Glaze:.
    8. 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. 9
      For the Cream Cheese Frosting:.
    10. 10
      Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

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    Ratings & Reviews:

    • on February 15, 2010


      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ultimate Carrot Cake

    Serving Size: 1 (318 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1390.2
    Calories from Fat 713
    Total Fat 79.2 g
    Saturated Fat 34.6 g
    Cholesterol 199.9 mg
    Sodium 935.8 mg
    Total Carbohydrate 164.4 g
    Dietary Fiber 3.9 g
    Sugars 133.4 g
    Protein 12.1 g

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