18 Karat Carrot Cake

1
Jennifer Jordan

By
@jenleigh25

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-16 depending on how you cut it.
Prep:
1 Hr 30 Min
Cook:
45 Min
Method:
Bake

Ingredients

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CARROT CAKE

2 c
all purpose flour
2 tsp
baking soda
1/2 tsp
salt
2 tsp
cinnamon
3 large
eggs
2 c
sugar
3/4 c
vegetable oil
3/4 c
buttermilk
2 tsp
vanilla
2 c
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 c
chopped pecans or walnuts (reserve 1/2 to decorate the frosting)

BUTTERMILK GLAZE

1 c
sugar
1 1/2 tsp
baking soda
1/2 c
buttermilk
1 Tbsp
light corn syrup
1 tsp
vanilla extract

CREAM CHEESE FROSTING

1/2 c
butter (softened)
8 oz
cream cheese
3 1/2 c
sifted powdered sugar
1 1/2 tsp
vanilla
3 Tbsp
orange juice

How to Make 18 Karat Carrot Cake

Step-by-Step

  • 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!

Printable Recipe Card

About 18 Karat Carrot Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Southern
Hashtags: #Carrot, #buttermilk




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