Sunday, February 11

Blue-Ribbon Winning Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting

Carrot Cake (photo)

This is one of those cake that only comes around once-in-a-lifetime, and I was lucky enough to have found it and 'made it my own'. Over the years I've tweaked and added
what my family liked and left out what they did not, turning it into the recipe you find below. It's what Mr.P likes to call one of my all day cakes. Between baking and applying the many layers of icing I use to get it to that perfect state, it really does take the better part of a day to make - but SO worth it. It truly is the best carrot cake you are ever going to come across and it's a favorite in my crowd, one that is requested over and over. And if Mr.P is lucky enough we have leftovers to bring home for his late night snacking. Enjoy!

Blue-Ribbon Winning Carrot Cake 
with Buttermilk Glaze
and Cream Cheese Frosting
SERVES 12-16
Print Friendly and PDF
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher 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 raisins
  • 1 cup chopped pecans or walnuts
  • Buttermilk Glaze & Cream Cheese Frosting, below
  • Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour pans and wax paper. Set prepared pans aside.
  • Stir together first 4 ingredients; set aside.
  • Making sure all of your ingredients are at room temperature, 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 4 ingredients. Pour batter into prepared cake pans.
  • 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.
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • Bring first 5 ingredients to a boil in a large heavy saucepan over medium-high heat. 
  • Boil, stirring often, 4 minutes. 
  • Remove from heat, and stir in vanilla.
  • 3/4 cup butter or margarine, softened
  • 1(8-ounce) package cream cheese, softened
  • 1(3-ounce) package cream cheese, softened
  • 3 cups sifted powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. 
  • Add powdered sugar and vanilla; beat until smooth.
Remember to add what your family likes and leave out what they don't. Make it your own, this recipe is a keeper and one you will make for years to come!
Carrot Cake (photo)

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  7. Wow, this Blue-Ribbon Winning Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting sounds amazing! I can just imagine enjoying a slice on a warm summer day, sitting on a 1 piece stitched lawn. The combination of flavors and textures is making my mouth water. Can't wait to try this recipe!