Excellent Carrot Cake

5.0(122)

Chock full of flavor, this is the best carrot cake! It tastes even better the next day after the flavors meld. A tad more time consuming than the average carrot cake, but well worth it!

by MizzNezz·published 2003-01-24

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Dessert

Servings

12 serving(s)

Total time

1h 20m

prep 25 min

Calories / serving

854 kcal

Ingredients (23)

serves

2 cups sugarsugar
3/4 cup buttermilkbuttermilk
3/4 cup vegetable oilvegetable-oil
3 eggs, beatenegg
2 teaspoons vanillavanilla
2 cups flourflour
2 teaspoons baking sodabaking-soda
1/2 teaspoon saltsalt
2 teaspoons cinnamoncinnamon
2 cups grated carrotscarrot
1 cup chopped walnuts (optional)walnut
1 (8 ounce) can crushed pineapple, drainedpineapple
1 1/4 cups coconutcoconut
1 cup sugarsugar
1/2 cup buttermilkbuttermilk
1/2 cup butterbutter
1 tablespoon light corn syrup
1/2 teaspoon baking sodabaking-soda
1 teaspoon vanillavanilla
8 ounces cream cheese, softenedcream-cheese
1/2 cup butter or 1/2 cup solid margarine, softenedmargarine
1 (16 ounce) package powdered sugar, siftedsugar
1 teaspoon vanillavanilla

Instructions (13 steps)

01Combine first 5 ingredients; beat well.
02Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
03Add carrots, walnuts, pineapple and coconut; stir well.
04Pour batter into greased and floured 13x9 baking pan.
05Bake at 350° for 55 minutes, or until pick comes out clean.
06Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
07Bring to a boil; cook 4 minutes on medium heat.
08Remove from heat; add vanilla.
09Pour buttermilk glaze over warm cake; let cake cool.
10Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
11Gradually add sugar, beating until light and fluffy.
12Stir in vanilla.
13Spread cream cheese frosting on top of cooled cake.

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Rich recipe — supports nutrition-aware planning.