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. 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!
Ingredients :
- 2 cup(s) all-purpose flour
- 2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 3 large eggs
- well beaten
- 3/4 cup(s) vegetable oil
- 3/4 cup(s) buttermilk
- 2 cup(s) sugar
- 2 teaspoon(s) vanilla extract
- 1 can(s) Dole crushed pineapple
- drained (8 oz.)
- 2 cup(s) grated carrots
- 2 teaspoon(s) cinnamon
- 3 1/2 ounce(s) Angel flaked coconut
- BUTTERMILK GLAZE
- 1 cup(s) sugar
- 1/2 cup(s) buttermilk
- 1 tablespoon(s) light corn syrup
- 1/2 teaspoon(s) baking soda
- 1/2 cup(s) butter
- 1 teaspoon(s) vanilla extract
- CREAM CHEESE FROSTING
- 1/2 cup(s) butter
- softened
- 1 teaspoon(s) vanilla extract
- 8 ounce(s) cream cheese
- softened
- 2 cup(s) powdered sugar
Intructions :
- Combine flour
- soda
- salt
- and cinnamon in a medium bowl.
- Combine eggs
- oil
- buttermilk
- sugar
- and vanilla in a large bowl or stand mixer. Beat until smooth.
- Stir dry ingredients into wet ingredients. Mix in drained pineapple
- carrots
- and coconut.
- Pour batter into a greased and floured 9 x 13 pan.
- Bake 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.
- For 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.
- When cake is finished
- remove from oven and immediately spread with buttermilk glaze. While cooling
- make cream cheese frosting.
- For frosting
- combine butter and cream cheese until light and fluffy. Add vanilla and powdered sugar. Beat until smooth.
- After the cake is cooled completely
- spread on cream cheese frosting. Store the cake covered in the refrigerator.
Rated 5/5 based on 60 Reviews
Keyword : recipe-American-Cakes-Bake