14 Karat Carrot Cake

By Mary Lou Ivy
@mlou

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.

Rating:

★★★★★ 2 votes

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

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

How to Make 14 Karat Carrot Cake

Step-by-Step

1Combine flour, b powder, salt & cinnamon in large bowl, set aside.
2In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
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.
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