Best. Carrot. Cake. Ever.

1
Barbie Skelton

By
@BarbieinTN

I used to make a cake very similar to this but this looks even better. I used pecans instead of walnuts. Pecans and carrot cake seem to go together. Either way, it is wonderful!!

I found this version on the Baby Gizmo Blog. blog.babygizmo.com/...rrot-cake-ever
She adapted it from Southern Living October 1997. Aren't we all good at sharing?

Rating:

★★★★★ 2 votes

Comments:
Serves:
8-16
Prep:
45 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • FOR CAKE:

  • 2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 tsp
    cinnamon, ground
  • 3 large
    eggs
  • 2 c
    sugar
  • 3/4 c
    vegetable oil
  • 3/4 c
    buttermilk
  • 2 Tbsp
    vanilla extract
  • 2 c
    carrots, grated
  • 8 oz
    crushed pineapple, drained
  • 3 1/2 oz
    coconut, flaked
  • 1 c
    walnuts or pecans, chopped
  • FOR THE BUTTERMILK GLAZE:

  • 1 c
    sugar
  • 1 1/2 tsp
    baking soda
  • 1/2 c
    margarine or butter
  • 1/2 c
    buttermilk
  • 1 Tbsp
    corn syrup, light
  • 1 tsp
    vanilla extract
  • FOR THE FROSTING:

  • 3/4 c
    margarine or butter, softened
  • 11 oz
    cream cheese, softened
  • 3 c
    powdered sugar, sifted
  • 1 1/2 tsp
    vanilla extract

How to Make Best. Carrot. Cake. Ever.

Step-by-Step

  1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Stir together flour, soda, salt and cinnamon. Set aside.
  3. Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pinapple and nuts.
  4. Pour batter into prepared cake pans.
  5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze (recipe below) evenly over layers (I only used about 2/3 of the prepared glaze which I thought was perfect!); cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
  6. Once the cake is cooled, slice each layer in half to give you a total of 4 layers. More layers = more frosting = me happy! Note: I put the 2 cake layers in the freezer for 45 minutes to make slicing them in half easier.
  7. Make the cream cheese frosting according the recipe below. You can use a canned frosting but it won’t hold a candle to this delicious homemade icing!
  8. Spread Cream Cheese Frosting between layers and on top and sides of cake. I’m a BIG frosting person so I made 1 1/2 batches of the cream cheese frosting to make sure the cake was completely covered. I also sprinkled chopped walnuts in between each frosted layer to take it over the top.
  9. Slice and enjoy!
  10. Glaze Prep: Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  11. Frosting Prep: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Printable Recipe Card

About Best. Carrot. Cake. Ever.

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #Carrot




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