blue ribbon carrot cake
Though this recipe came from humble beginnings (it was in a shoebox of recipes my mother had saved since the forties), it has since risen to fame as the best carrot cake ever amongst my family, friends, and coworkers. Nothing like the sawdust-dry carrot cakes you often come across, this one is dense, moist, and very rich. I knew I had a winner when an area restaurant owner tried it at a party and asked if he could feature it on his new spring menu. Plate it up as is, or serve small pieces in decorative cupcake liners. Lovely as a decorated nine-inch layer cake too!
Blue Ribbon Recipe
Moist and wonderful, there are bits of carrots, pineapple, and coconut throughout this carrot cake. What sets this apart is the buttermilk glaze. It's sweet and creamy and adds a special flavor to the carrot cake. On top is a tangy and smooth homemade cream cheese frosting that complements all the flavors in the cake. Perfect for Easter or to make for anyone who loves carrot cake.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, well beaten
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 can Dole crushed pineapple, drained (8 oz.)
- 2 cups grated carrots
- 2 teaspoons cinnamon
- 3 1/2 ounces Angel flaked coconut
- BUTTERMILK GLAZE
- 1 cup sugar
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1 teaspoon vanilla extract
- CREAM CHEESE FROSTING
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
How To Make blue ribbon carrot cake
-
Step 1Combine flour, soda, salt, and cinnamon in a medium bowl. -
Step 2Combine eggs, oil, buttermilk, sugar, and vanilla in a large bowl or stand mixer. Beat until smooth.
-
Step 3Stir dry ingredients into wet ingredients. Mix in drained pineapple, carrots, and coconut.
-
Step 4Pour batter into a greased and floured 9 x 13 pan.
-
Step 5Bake at 350 degrees for 30-40 minutes, or until a wooden toothpick comes out free of wet batter. While the cake is baking, make a buttermilk glaze.
-
Step 6For buttermilk glaze, combine sugar, baking soda, buttermilk, butter, and corn syrup in a heavy pan or small Dutch oven. Bring to a boil; cook for four minutes, stirring constantly. Remove from heat. Stir in vanilla.
-
Step 7When cake is finished, remove from oven and immediately spread with buttermilk glaze. While cooling, make cream cheese frosting.
-
Step 8For frosting, combine butter and cream cheese until light and fluffy. Add vanilla and powdered sugar. Beat until smooth.
-
Step 9After the cake is cooled completely, spread on cream cheese frosting. Store the cake covered in the refrigerator.
- 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!
