Best Carrot Cake Of All Time Recipe

Name: Best Carrot Cake Of All Time
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CARROT CAKE:; 2 cups All-purpose Flour; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Ground Cinnamon; 3 whole Large Eggs; 2 cups Sugar; 3/4 cups Vegetable Oil; 3/4 cups Buttermilk; 2 teaspoons Vanilla Extract; 2 cups Grated Carrot; 1 can (8 Oz. Can) Crushed Pineapple, Drained; 3-1/2 ounces, weight Flaked Coconut; 1 cup Chopped Pecans; _____; BUTTERMILK GLAZE:; 1/2 cups Sugar; 3/4 teaspoons Baking Soda; 1/4 cups Buttermilk; 1/4 cups Butter Or Margarine; 1/2 Tablespoons Light Corn Syrup; 1/2 teaspoons Vanilla Extract; _____; Cream Cheese Frosting; 3/4 cups Butter Or Margarine, Softened; 11 ounces, weight Cream Cheese, Softened; 3 cups Sifted Powdered Sugar; 1-1/2 teaspoon Vanilla Extract

Servings: persons

FOR THE CARROT CAKE:
2 cups All-purpose Flour
2 teaspoons Baking Soda
1/2 teaspoons Salt
2 teaspoons Ground Cinnamon
3 whole Large Eggs
2 cups Sugar
3/4 cups Vegetable Oil
3/4 cups Buttermilk
2 teaspoons Vanilla Extract
2 cups Grated Carrot
1 can (8 Oz. Can) Crushed Pineapple, Drained
3-1/2 ounces, weight Flaked Coconut
1 cup Chopped Pecans
_____
BUTTERMILK GLAZE:
1/2 cups Sugar
3/4 teaspoons Baking Soda
1/4 cups Buttermilk
1/4 cups Butter Or Margarine
1/2 Tablespoons Light Corn Syrup
1/2 teaspoons Vanilla Extract
_____
Cream Cheese Frosting
3/4 cups Butter Or Margarine, Softened
11 ounces, weight Cream Cheese, Softened
3 cups Sifted Powdered Sugar
1-1/2 teaspoon Vanilla Extract

1
CAKE:
2
Heat oven to 350 degrees. Line two 8-inch (or 9-inch) round cakepans with waxed paper. Lightly grease and flour the waxed paper. Set pans aside.
3
Stir together the flour, baking soda, salt, and cinnamon.
4
Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in grated carrot, pineapple, coconut, and pecans. Pour batter into prepared cake pans.
5
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center come out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on the top and sides of cake.
6
BUTTERMILK GLAZE:
7
Bring sugar, baking soda, buttermilk, butter or margarine, and light corn syrup to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, for 4 minutes. Remove from heat and stir in vanilla.
8
CREAM CHEESE FROSTING:
9
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

3012

kcal

Calories

191

Fat

300

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: FOR THE CARROT CAKE:, 2 cups All-purpose Flour, 2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Best Carrot Cake Of All Time falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Best Carrot Cake Of All Time

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