14 karat carrot cake
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.
prep time
30 Min
cook time
40 Min
method
Bake
yield
16 serving(s)
Ingredients
- 2 cups sifted flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 cup brown sugar, firmly packed
- 1 cup white sugar
- 4 - eggs
- 1 1/2 cups canola oil any type you have will work ok
- 2 cups grated carrots
- 1 8 ounces can crushed pineapple, drained
- 1 cup chopped pecans
- 1 cup coconut or more
- BUTTERMILK GLAZE
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup white corn syrup
- 1 teaspoon vanilla
- ORANGE CREAM CHEESE FROSTING
- 1 cup butter
- 8 ounces pkg of cream cheese, soften
- 2 pounds sifted powdered sugar
- 1 teaspoon each of vanilla, orange, orange rind
How To Make 14 karat carrot cake
-
Step 1Combine flour, b powder, salt & cinnamon in large bowl, set aside.
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Step 2In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
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Step 3Add 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.
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Step 4While 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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