Blue Ribbon Carrot Cake
- Ready In:
- 1hr 10mins
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 3 extra large eggs
- 3⁄4 cup vegetable oil
- 3⁄4 cup buttermilk
- 2 cups sugar
- 1 tablespoon vanilla
- 1 (8 ounce) can unsweetened crushed canned pineapple, drained
- 2 cups carrots, grated
- 3⁄4 cup shredded coconut
- 1 cup chopped pecans
- 1 cup sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 cup buttermilk
- 1⁄2 cup butter
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
Cream Cheese Frosting
- 1⁄2 cup butter, room temperature
- 1 (8 ounce) package cream cheese, room temperature
- 1 teaspoon vanilla
- 1 - 1 1⁄2 cup powdered sugar
- 1 teaspoon orange juice (optional)
- 1 teaspoon orange zest (optional)
- 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.
Questions & Replies
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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.
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!