18 karat carrot cake

Name: 18 Karat Carrot Cake
Prep time: 1 h 30 min
Cook time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: ## CARROT CAKE; 2 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 3 large eggs; 2 cup(s) sugar; 3/4 cup(s) vegetable oil; 3/4 cup(s) buttermilk; 2 teaspoon(s) vanilla; 2 cup(s) grated carrots; 1 can(s) (8 oz.) crushed pineapple it's own juice, drained; 1 can(s) (3 1/2 oz.) flaked coconut; 1 1/2 cup(s) chopped pecans or walnuts (reserve 1/2 to decorate the frosting); ## BUTTERMILK GLAZE; 1 cup(s) sugar; 1 1/2 teaspoon(s) baking soda; 1/2 cup(s) buttermilk; 1 tablespoon(s) light corn syrup; 1 teaspoon(s) vanilla extract; ## CREAM CHEESE FROSTING; 1/2 cup(s) butter (softened); 8 ounce(s) cream cheese; 3 1/2 cup(s) sifted powdered sugar; 1 1/2 teaspoon(s) vanilla; 3 tablespoon(s) orange juice

(1 RATING)

337 Pinches 1 Photo

Jennifer Jordan

Niota, TN

Updated on Apr 7, 2012

I'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.

Rate

prep time 1 Hr 30 Min

cook time 45 Min

method Bake

yield 12-16 depending on how you cut it.

Ingredients

CARROT CAKE
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrots
1 can (8 oz.) crushed pineapple it's own juice, drained
1 can (3 1/2 oz.) flaked coconut
1 1/2 cups chopped pecans or walnuts (reserve 1/2 to decorate the frosting)
BUTTERMILK GLAZE
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
CREAM CHEESE FROSTING
1/2 cup butter (softened)
8 ounces cream cheese
3 1/2 cups sifted powdered sugar
1 1/2 teaspoons vanilla
3 tablespoons orange juice

How To Make 18 karat carrot cake

Step 1

Carrot Cake Directions

Step 2

Line 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.
Step 3

Stir 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.
Step 4

Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean.
Step 5

Buttermilk Glaze Directions
Step 6

Bring 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.
Step 7

Drizzle 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.
Step 8

Cream Cheese Frosting
Step 9

Beat 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!
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