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Traditional Southern Carrot Cake

Carrot Cake


  • Author: Debbie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1 cake 1x
Scale

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs at room temperature
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 none (8-ounce can crushed pineapple, drained)
  • 1 none (3 1/2-ounce can flaked coconut)
  • 1 cup chopped pecans or walnuts

Southern Buttermilk Glaze

  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 2 8-ounce packages cream cheese, room temperature
  • 1 stick salted butter (room temperature)
  • 1 16-ounce box powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions

  1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Place oven rack on middle guide and preheat oven to 350 degrees
  3. Stir together first 4 dry ingredients.
  4. Beat eggs , sugar, oil and buttermilk at medium speed with an electric mixer until smooth.
  5. Add flour mixture, beating at low speed until blended. (DON’T OVERMIX)
  6. Fold in carrot and pineapple, coconut and nuts.
  7. Pour batter into prepared cake pans.
  8. Bake for 30 minutes, on the middle rack or until a toothpick comes out clean

Meanwhile. Make The Glaze

  1. Bring baking soda, buttermilk, butter and corn syrup to a boil in a large Dutch oven over medium-high heat.
  2. Boil, stirring often, 4 minutes.
  3. Remove from heat, and stir in vanilla.
  4. Drizzle cakes with Glaze mixture
  5. Allow the cakes to cool completely in the pans set over a wire rack

To Make The Frosting

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  2. Add powdered sugar and vanilla; beat until smooth.
  3. Fold in Nuts
  4. On a cake plate assemble layers, spreading frosting on each one as you stack
  5. Spread frosting on sides and top of cake
  6. Garnish if you wish with more nuts or fresh toasted coconut

Notes

This cake can be made in two 8 inch pans , you’ll need to adjust your cooking time and be careful to not overfill the pans. You might need to trim your layers.

  • Category: Dessert
  • Cuisine: Southern