This delicious 3-layered cake is chocked full of baby carrots, loaded with the luscious a tangy filling of glaze, and then the entire thing is enveloped in a rich and mouthwatering cream cheese frosting. This is a great, yet simple, show stopper of a dessert. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Carrot Cake 3 Recipe | RecipeSavants.com Recipes Dairy,Eggs American Carrot Cake Carrot Cake Recipe | CHEFBear.net PT1H Serves 12 2 Cups All-Purpose Flour 3 1/2 Teaspoons Baking Soda 1/2 Teaspoons Salt 2 Teaspoons Ground Cinnamon 3 N/A Eggs 3 Cups Granulated Sugar 3/4 Cup Vegetable Oil 1 1/4 Cups Buttermilk 4 Teaspoons Vanilla Extract 2 Cups Carrot 8 Ounces Crushed Pineapple 3 1/2 Ounces Flaked Coconut 1 Cup Pecans Or Walnuts 1 Cup Butter 1 Tablespoon Light Corn Syrup 1/2 Pound Cream Cheese 1 Pound Powdered Sugar Preheat the oven to 350 degrees. Line 3 (9-inch) round cake pans with greased and floured sheets of wax paper. In a large bowl, mix together flour, 2 teaspoons of baking soda, cinnamon, and salt. In another bowl, add eggs, 2 cups of sugar, vegetable oil, 3/4 cup of buttermilk and 2 teaspoons of vanilla extract and with an electric mixer, beat on low speed until well combined. Fold in carrot, pineapple, coconut, and walnuts. Divide mixture into prepared cake pans evenly. Bake for about 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a large Dutch oven, combine 1 cup of sugar, 1 1/2 teaspoons of baking soda, 1/2 cup of buttermilk, 1/2 cup of butter and corn syrup over medium-high heat and bring to a boil. Boil for about 4 minutes, stirring occasionally. Remove from heat and stir in 1 teaspoon of vanilla extract. Remove pans from the oven and drizzle each cake with buttermilk glaze evenly. Place all pans onto wire racks to cool for about 15 minutes. Carefully remove the cakes from the pans and transfer to cooling racks to cool completely. Combine cream cheese and 1/2 cup of butter and with an electric mixer, beat on medium speed until creamy. Slowly, add powdered sugar and beat on low speed until well combined. Stir in 1 teaspoon of vanilla extract. Spread frosting between layers and then on top and sides of cake.

Carrot Cake

Carrot Cake Recipe


This delicious 3-layered cake is chocked full of baby carrots, loaded with the luscious a tangy filling of glaze, and then the entire thing is enveloped in a rich and mouthwatering cream cheese frosting. This is a great, yet simple, show stopper of a dessert.

confident kitchen meal plans

Recipe Information

Flavor Profile

American

Protein

Dairy,Eggs

Category

Desserts

Serves

12

Total Time

60 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 2 Cups All-Purpose Flour
      • 3 1/2 Teaspoons Baking Soda
      • 1/2 Teaspoons Salt
      • 2 Teaspoons Ground Cinnamon
      • 3 Eggs
      • 3 Cups Granulated Sugar
      • 3/4 Cup Vegetable Oil
      • 1 1/4 Cups Buttermilk
      • 4 Teaspoons Vanilla Extract
      • 2 Cups Carrot (Peeled & Grated)
      • 8 Ounces Crushed Pineapple (Drained)
      • 3 1/2 Ounces Flaked Coconut
      • 1 Cup Pecans Or Walnuts (Lightly Toasted & Roughly Chopped)
      • 1 Cup Butter (Softened)
      • 1 Tablespoon Light Corn Syrup
      • 1/2 Pound Cream Cheese (Softened)
      • 1 Pound Powdered Sugar

Directions

  1. Preheat the oven to 350 degrees. Line 3 (9-inch) round cake pans with greased and floured sheets of wax paper.
  2. In a large bowl, mix together flour, 2 teaspoons of baking soda, cinnamon, and salt. In another bowl, add eggs, 2 cups of sugar, vegetable oil, 3/4 cup of buttermilk and 2 teaspoons of vanilla extract and with an electric mixer, beat on low speed until well combined. Fold in carrot, pineapple, coconut, and walnuts. Divide mixture into prepared cake pans evenly.
  3. Bake for about 25-30 minutes or until a toothpick inserted in center comes out clean.
  4. Meanwhile, in a large Dutch oven, combine 1 cup of sugar, 1 1/2 teaspoons of baking soda, 1/2 cup of buttermilk, 1/2 cup of butter and corn syrup over medium-high heat and bring to a boil. Boil for about 4 minutes, stirring occasionally. Remove from heat and stir in 1 teaspoon of vanilla extract.
  5. Remove pans from the oven and drizzle each cake with buttermilk glaze evenly. Place all pans onto wire racks to cool for about 15 minutes. Carefully remove the cakes from the pans and transfer to cooling racks to cool completely.
  6. Combine cream cheese and 1/2 cup of butter and with an electric mixer, beat on medium speed until creamy. Slowly, add powdered sugar and beat on low speed until well combined. Stir in 1 teaspoon of vanilla extract.
  7. Spread frosting between layers and then on top and sides of cake.



Nutrition & Cost Facts

Calories

879 kcal

Carbs

114 g

Fat

46 g

Protein

6 g

Cost Per Serving

$1.24

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.