The most delectable Carrot Cake you’ll ever make!

Granny always said it took her all day to make her delicious carrot cake. We rolled our eyes, of course, until we made this carrot cake. Now we understand what she meant. It doesn’t take nearly all day but it was a lot of work. That work paid off greatly though because we were told it was THE BEST carrot cake ever tasted!

Makes 1 cake

Ingredients

For Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 3 large eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 tsp vanilla extract
• 2 cups grated carrot
• 1 (8-ounce) can crushed pineapple, drained
• 1 (3 1/2-ounce) can flaked coconut
• 1 cup chopped walnuts

For Buttermilk Glaze

• 1 cup sugar
• 1 1/2 tsp baking soda
• 1/2 cup buttermilk
• 1/2 cup butter or margarine
• 1 Tbsp light corn syrup
• 1 tsp vanilla extract

For Cream Cheese Frosting

• 1 cup + 2 Tbsp butter or margarine, softened
• 2 (8oz) packages cream cheese, softened
• 4 1/2 cups powdered sugar, sifted
• 2 1/4 tsp vanilla extract

Directions

1. Line 2 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. For Cake: 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, pineapple and walnuts.
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. While cakes are baking, prepare Buttermilk Glaze.
6. For Buttermilk Glaze: In a large dutch oven set over medium-high heat, bring sugar, baking soda, buttermilk, butter and corn syrup to a boil. Boil for 4 minutes, stirring often. Remove from heat and stir in vanilla.
7. When cakes are done baking, drizzle buttermilk glaze evenly over both cake pans, using only 2/3 of the glaze.
8. Cool pans for 15 minutes before transferring cakes to wire racks to completely cool.
9. Once the cake is cooled, slice each layer in half to give you a total of 4 layers.
10. For Cream Cheese Frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
11. Spread frosting evenly between layers then frost top and sides of cake.

 

Recipe Source: blog.babygizmo.com