Ryan and I decided we wanted to use some of the carrots from our garden in a carrot cake. I typed into google "carrot cake recipe" and this recipe happened to be the first link that popped up (through myrecipes.com). After discovering that 87 out of the 89 comments had rated the recipe 5 stars we decided we should give it a try.
Once I started making the recipe I discovered why so many people had claimed it the best carrot cake of their life. As part of the recipe, you make a buttery glaze (very similar to buttermilk syrup for pancakes), and drizzle it over the hot cake layers as they come out of the oven. The syrup soaks into each layer making them moist and scrum-dittily-dumptious (thanks Ned Flanders).
Some of the review said that the three layers this cake made were too thin, so I did increase the the recipe by 1/4th. But I think I'll just post the recipe as it was originally written so things don't get too confusing. Also, I thought the cream cheese frosting was too runny. Next time I would just use a cream cheese frosting that I normally use that uses less butter and cream cheese. Enjoy!
Best Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 4 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
- 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.
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract