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The Best Carrot Cake Ever Recipe

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This recipe for The Best Carrot Cake Ever is from The Carroll/Harris/Moore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
2 cups all purpose flour
2 t baking soda
1/2 tsp salt
2 t ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla extract
2 cups grated carrots
1 (8oz. can) crushed pineapple, drained
1 (3.5 oz. can) sweetened flaked coconut
1 cup chopped pecans or walnuts

Buttermilk Glaze
1 cup sugar
1-1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter
1 T light corn syrup
1 t vanilla extract
Directions:
Directions:
Line 3 (9 inch) round pans with wax paper; lightly grease and flour. (Tommy makes 4 layers).
Stir together flour, soda, salt and cinnamon and set aside.
Beat eggs and add sugar, oil, buttermilk and vanilla. Beat at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots. pineapple, coconut and walnuts. Pour batter into prepared cakepans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

While cake cooks, prepare the buttermilk glaze.
Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a large Dutch oven over medium-high heat. Boil 4 minutes stirring often.
Remove from heat and stir in vanilla extract.

After removing cake from the oven put a lot of toothpick holes in the cake to absorb the glaze. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans and cool completely on wire racks. Cool completely is a very important step. NEVER ICE A WARM CAKE unless you want it to look like the leaning tower of Pisa.

Spread Cream Cheese Frosting between layers and on top and sides of cake.
Preparation Time:
Preparation Time:
2-1/2 hours (including 1-1/2 for cooling)
Personal Notes:
Personal Notes:
This recipe came from my friend Ellen Charles. I made it one Christmas and it became a family favorite.

 

 

 

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