The Best Carrot Cake Ever!

September 21, 2013

1663

Let's just say Goldie Locks would love this carrot cake recipe. It's not too dry, not too spicy, and definitely not bland. No, this carrot cake is just right! It's soft and moist with just enough sugar and spice. It can be a family dinner holiday favorite for years to come.

Cake
2 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup pecans or walnuts, chopped

Buttermilk Glaze
1 cup sugar
1 1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 Tbsp light corn syrup
1 tsp vanilla extract

Cream Cheese Frosting
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract

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...
See the full directions on my site

Nutritions

Calories
654

Sodium
664mg
27% DV

Fat
37g
57% DV

Protein
6g
13% DV

Carbs
75g
25% DV

Fiber
3g
14% DV

Snack Baked