Carrot Cake with Cream Cheese Frosting

It’s an unbelievably delicate cake loaded with freshly grated carrots, toasted pecans, coconut, and crushed pineapple accented with the spice of cinnamon and an intoxicating note of pure vanilla. Topped with a decadent buttermilk glaze then finished with a buttery cream cheese frosting, it’s a delightfully decadent favorite in the South!

It’s a cake that has been around for decades and through the years so many versions have been written, from the simplistic to layers of tastes and textures, with all things always accenting the carrots. Carrot cake was enormously popular in the 70s and it’s still a recipe worth keeping on hand. And while there’s certainly no evidence this cake originated in the South, it’s a recipe you’ll find in most Southern kitchens.

We’ve made this cake for years, with tweaks along the way. This version starts by whisking flour with both baking powder and baking soda, a touch of kosher salt along with a generous amount of cinnamon. Then blend sugar with whole eggs, buttermilk, vegetable oil, and pure vanilla extract. Stir in crushed pineapple, toasted pecans, shredded coconut, and a mountain of freshly grated carrots.

As with most recipes, it’s finished with a buttery, cream cheese frosting. But this time we added a step, thanks to a tip from the folks at Southern Living. They’re a most trusted source and with over 100 of their books in my collection, I look to their recipes frequently for tips, suggestions, and inspiration. Stumbling over this touch of a buttermilk glaze is definitely worth the time and minimal effort to whip up.

For the cake, rough chop the toasted pecans into somewhat large pieces. Finely chopped pecans will just get lost in the cake. And always shred the carrots yourself – don’t buy pre-shredded carrots. Use a coarse shredder and shred by hand (or shred using your food processor) to give you a fresher product and better texture for baking.

This recipe makes three 9-inch layers or you can bake it in a 9” x 13” x 3” baking pan. (You’ll need to adjust the baking time if you use a large pan.) If you’re baking a layer cake, at a minimum make certain you grease and flour the pans. Lining the pans with parchment paper is just a little added insurance for a clean release.

Topped with a fluffy, creamy cream cheese frosting – Carrot Cake is a timeless way to enjoy those root vegetables! (And yes Emily, I will bake another one and ship it to you!)

Carrot Cake with Cream Cheese Frosting

For the cake:

2 cups flour

2 teaspoons ground cinnamon

1-½ teaspoons baking soda

2 teaspoons baking powder

½ teaspoon kosher salt

2 cups sugar

¾ cup vegetable oil

¾ cup buttermilk

3 extra-large eggs

2 teaspoons pure vanilla extract

2 cups coarsely shredded carrots, about 3 to 4 carrots

1 cup toasted chopped pecans

1 cup flaked coconut

½ cup drained, crushed pineapple

Preheat the oven(s) to 350-degrees. Grease and flour three 9-inch cake pans. If it’s humid in your area, you can also line the pans with parchment paper and lightly grease and flour. (This extra step will help prevent the cakes from sticking to the pans.)

In a medium bowl whisk together the flour, cinnamon, baking soda, baking powder, and kosher salt.

In a large mixing bowl stir together the sugar, vegetable oil, buttermilk, eggs, and vanilla extract – mixing together on medium speed until they’re well blended – about 2 minutes.

Using low speed stir in the flour mixture, adding about a third of it at a time, stirring just until blended. Don’t over mix or your cake will be tough.

Add the shredded carrots, pecans, coconut, and pineapple. Blend into the cake batter using low speed.

Divide the batter between the prepared cake pans and bake in a 350-degree oven for 25 to 30 minutes or until the cakes test done when a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans on a rack for 10 minutes. (If they cool too long in the pans they tend to stick.) Run a knife around the edge of the pan to loosen the cakes then turn them out on wire racks.

While the cakes bake and cool, make the buttermilk glaze and the cream cheese frosting.

For the buttermilk glaze:

½ cup butter

1 cup sugar

½ cup buttermilk

1 tablespoon light corn syrup

1–½ teaspoons pure vanilla extract

1-½ teaspoons baking soda

Melt the butter along with the sugar, buttermilk, corn syrup, vanilla extract, and baking soda in a large stockpot over medium heat. (You want to use a large pan – the baking soda will react with the buttermilk and billow up!)

Bring the glaze to a boil, stirring frequently. Cook for about 4 minutes until the glaze is a deep amber in color.

For the cream cheese frosting:

1 package cream cheese, 8-ounces, at room temperature

3 tablespoons butter, room temperature

3-⅔ cups sifted powdered sugar

1 teaspoon pure vanilla extract

1 to 2 tablespoons half and half, optional

½ to 1 cup toasted chopped pecans for garnish, optional

Beat the butter and cream cheese together on medium speed until it’s light and fluffy.

Slowly add the powdered sugar about one cup at a time using low speed.

Add the vanilla extract, blending into the cream cheese.

Beat until the frosting is smooth and creamy. If you need to thin the frosting for spreading, add the half and half, about a teaspoon at a time until you reach the consistency you like.

To assemble the cake:

While the cakes are still slightly warm, spread each layer with the buttermilk glaze. Cool completely before frosting.

Place one layer of the cake onto a cake plate or flat serving platter. Spread a small amount of the frosting over the top of the cake, pushing the frosting out to the edges.

Add the second cake layer, frosting the top and pushing to the edges.

Place the third layer and finish frosting by spreading the top and sides with a very thin coating then spread the remaining frosting over the cake.

Trim edges of the top with toasted chopped pecans.

Serve at room temperature or chilled. Makes 10 to 12.