Blue Ribbon Carrot Cake

"The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake.."
 
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Ready In:
1hr 10mins
Ingredients:
25
Yields:
1 cake
Serves:
20-24
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ingredients

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directions

  • Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
  • Sift flour, baking soda, cinnamon and salt together; set aside.
  • In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
  • Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
  • Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
  • Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
  • Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

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Reviews

  1. agr8cook
    I'm asked to make this cake all the time. It is the best carrot cake on the planet. The last time I made it, I omitted the buttermilk glaze and it was awesome. I think the glaze makes it toooo moist and difficult to work with as a layer cake. I also used orange extract in lieu of the orange juice for the frosting and it was great.
     
  2. dkatic
    I have made this cake several times and it has never failed to please. If you only like carrot cake, this is one you will love1 I have been bribed to make it for others for holidays and office celebrations. I always give Grannie B full credit for this truly inspired awesome recipe, It has made Grannie D a hit among my family and friends, Thanks!
     
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