Jennifer's StoryI've made this recipe for several years, always to rave reviews. It just wouldn't be Easter without it.
This cake is, hands down, the best carrot cake I've ever had. I found the recipe several years ago in the Chattanooga Times. They showed it served with a gold wrapped chocolate coin on the top of each piece. I prefer coconut.
I get the cake started, then make my glaze and frosting while the cake is baking. Have some extra powdered sugar on hand, the frosting tends to be on the thin side, I usually have to add extra powdered sugar.
all purpose flour
(8 oz.) crushed pineapple it's own juice, drained
(3 1/2 oz.) flaked coconut
1 1/2 c
chopped pecans or walnuts (reserve 1/2 to decorate the frosting)
1 1/2 tsp
light corn syrup
CREAM CHEESE FROSTING
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3 1/2 c
sifted powdered sugar
1 1/2 tsp
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1Carrot Cake Directions
2Line bottom of a 9x13 cake pan with parchment paper; lightly grease and flour sided of pan and the paper. Set aside. Preheat oven to 350.
3Stir together dry ingredients. Beat eggs and next four ingredients at medium speed with an electric mixer until smooth. Add dry mixture, beating at low speed until blended. Fold in carrots and next three ingredients. Pour batter into prepared cake pan.
4Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean.
5Buttermilk Glaze Directions
6Bring first 5 ingredients to a boil in a large sauce pan over medium heat. Boil, stirring often, for four minutes. Remove from heat and stir in vanilla.
7Drizzle the Buttermilk Glaze evenly over the hot cake (I poke holes in my cake with a fork). Cool for fifteen minutes, flip onto your serving tray/cake plate. Cool completely, frost.
8Cream Cheese Frosting
9Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar, vanilla, and orange juice. Beat until smooth. Frost cooled cake, top with chopped pecans, coconut or both!