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Carrot Cake

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!
Cook Time 45 minutes
Course Dessert
Servings 10 to 12 servings

Equipment

  • Electric mixer
  • 3 Round cake pans, 9" in diameter
  • Large stockpot

Ingredients
  

  • 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
  • 1 cup toasted chopped pecans
  • 1 cup flaked coconut
  • ½ cup drained, crushed pineapple* 
  • 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
  • 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 oasted chopped pecans for garnish, optional

Instructions
 

  • For the cake:
  • 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 frosting.
  • For the buttermilk glaze:
  • 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 dark amber in color.
  • For the cream cheese frosting:
  • Beat the butter and cream cheese together on medium speed until it’s light and fluffy.
  • Add the vanilla extract, blending into the cream cheese.
  • Slowly add the powdered sugar about one cup at a time using low speed. 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 and the buttermilk glaze 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 the frosting out to the edges.
  • Place the third layer and finish frosting by spreading the top and sides with a very thin coating to provide a crumb coating. Finish by spreading the remaining frosting over the cake. You can chill to set the frosting if desired
  • Trim edges of the top with the toasted chopped pecans.

Notes

Serve at room temperature or chilled.