Just baked it, this morning. This was my first time baking a carrot cake. Good news and bad news. Bad news first: This buttermilk glaze recipe has to be wrong!!! I followed the directions and measurements exactly and it tasted salty from the amount of baking soda! I threw it all out. I didn't even bother making another one I was so discouraged. In my opinion, there's absolutely no need to add the baking soda and the amount of butter could be a little less. I used one large round cake pan and it took almost 55 minutes to bake. My batter was too runny due to the amount of juice from the fresh pineapple I used. For a while I thought it would never bake!! Also, do yourself a favor and use parchment paper or it'll stick to bottom. Mine got stuck but I managed to take it out almost intact. The good news: house smells fantastic. Everyone woke up to one of the best smells ever. The cake is one of the moistest but I think it's due to the pineapple juice and not the lack of glaze. I took a little piece that stuck to bottom and it's the best tasting carrot cake EVER. I'm not even sure I want to frost it and cheese cream frosting has been one of the ONLY reasons I like carrot cake. I'll definitely try again.
Best Carrot Cake
Photo: Tina Cornett; Styling: Leslie Byars Simpson
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
- Buttermilk Glaze
- Cream Cheese Frosting
- Line 3 (9-inch) round cakepans 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 cakepans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
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Best Carrot Cake Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits, Nuts
- COOKING METHOD: Bake
- OCCASION: Birthdays/Anniversaries, Christmas, Easter, Father's Day, Kwanzaa, Mother's Day, Rosh Hashanah, Thanksgiving
- PUBLICATION: Southern Living