14 Karat Carrot Cake

Recipe Rating:
 2 Ratings
Serves: 16
Prep Time:
Cook Time:
Cooking Method: Bake


2 c sifted flour
2 tsp baking powder
1 1/2 tsp salt
2 tsp cinnamon
1 c brown sugar, firmly packed
1 c white sugar
4 eggs
1 1/2 c canola oil any type you have will work ok
2 c grated carrots
1 8 oz can crushed pineapple, drained
1 c chopped pecans
1 c coconut or more
1 c sugar
1/2 tsp baking soda
1/2 c buttermilk
1/2 c white corn syrup
1 tsp vanilla
1 c butter
8 oz pkg of cream cheese, soften
2 lb sifted powdered sugar
1 tsp each of vanilla, orange, orange rind

The Cook

Mary Lou Ivy Recipe
Well Seasoned
Dallas, TX (pop. 1.2M)
Member Since Feb 2010
Mary Lou's notes for this recipe:
Carrot cake is a favorite of my family so about 5 yrs ago I went on a quest to find "the best" and this is the winner!! I will post a picture when I make it for Easter.
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Combine flour, b powder, salt & cinnamon in large bowl, set aside.
In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
Add the carrots, pineapple, pecans and coconut, stirring well. Use Baker's Joy on pans of your choice and bake at 350 for 25-45 minutes depending on your pan size.
While cake is baking cook the buttermilk glaze. combine all ing except vanilla in saucepan and bring to a boil, cook 4 minutes, stirring. remove from heat and add vanilla. Spread hot glaze over warm cake. Cool and frost with orange cream cheese frosting. yum

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - May 7, 2012
Not sure but I think you already posted it recipe.
I like they way this one is written up though.
Sounds wonderful.
user Mary Lou Ivy mlou - Jul 4, 2012
I shared a photo of this recipe. View photo

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