This is the best carrot cake recipe I’ve ever frickin eaten and made, hand to the dessert Gods. I had someone who hates ‘vegetable cake’ beg to take some home, a woman who isn’t a fan of super sweet desserts rave about its taste, and someone who was strictly doing keto practice the 80/20 rule and had a taste after everyone at the table told her it would be worth it.
That’s how good this recipe is, seriously.
We were having a birthday party at the office for a coworker and I opted to make her favorite cake to celebrate. If the previous paragraph didn’t convince you, it was a huge hit and I highly recommend it.
Here are some tips based off my first time baking it:
- Make sure the cake is level in the pie tins. Slam it straight down on the counter a few times to make sure it’s even, otherwise, you’ll end up with a cake that looks drunk.
- I didn’t use all of the glaze to soak each layer, it was way too hard to get out of the tins when I tried to soak all of it into the cake. I’d guess I used about half the second time around, and while it was still very wet, it was manageable.
- A rubber spatula and butter knife work just as well to ice the cake, don’t worry about not having all the fancy equipment. My double broiler was a pot of boiling water and a glass bowl on top, you can do it!
This is what mine looked like via my iPhone, haha.
PS: yes, I used my big Tupperware container as a cake carrier.
Here is the recipe that I think was published in Southern Living but made famous by Chrissy Teign and I found here.
2 cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 tsp. vanilla extract
2 cups grated carrot
1 (8-oz.) can crushed pineapple, drained
1 (3 ½-oz.) can flaked coconut
1 cup chopped pecans or walnuts
1 cup sugar
1 ½ teaspoons baking soda
½ cup buttermilk
½ cup butter or margarine
1 tbsp. light corn syrup
1 tsp. vanilla extract
Cream Cheese Frosting:
¾ cup butter or margarine softened
1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
3 cups sifted powdered sugar
1 ½ tsp. vanilla extract
- Preheat oven to 350°F and line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 4 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans and bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Make the glaze: Bring all ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
- Make the frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
- Remove cakes from the oven and drizzle buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread frosting between layers and on top and sides of cake.
Hope you enjoy! If you make it, let me know how it comes out and share a picture in the comments.
Come be my friend on Instagram, I’m on Facebook but I think I play better on IG, lol. I also just launched a podcast centered around getting to know our homeless youth in hopes to better understand how to stop it by getting to know the young people who survived it. Listen to the very first episode, here.