I have added a splash of orange juice to the wet mix and used half buttermilk half sour cream instead of only buttermilk. With this little twist, I have to say it turned out to be the best carrot cake I have ever prepared - and I have tried a lot of them. Highly recommended.
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
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