Unparalleled Carrot Cake

Every once in a while I make something that is so good that it defies description. This cake, a flavorful carrot cake that is topped with a buttermilk glaze and a cinnamon cream cheese frosting, is a perfect example.

I don’t know where this recipe originated. Both of my grandmothers used to clip recipes for me from magazines and newspapers. One of these clippings contains this recipe, but there is nothing on the page that indicates the publication from which it was clipped (if you recognize the recipe, then please let me know the source and I will gladly cite it so I give proper credit to whomever came up with this brilliant cake).

I’ve made this cake a couple of times. It never lasts long, the individuals who eat it rave on and on about how good it is, and I get numerous requests for the recipe. Here is the recipe, dear friends. Print it, pin it, bookmark it, or do whatever it is that you do to keep track of recipes. Once you’ve done this, go make it. You’ll be glad you did.

Ingredients

For the cake

• 2 cups flour (I use white whole wheat, but all purpose is fine)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 ½ cups sugar
• 3 large eggs
• ¾ cup buttermilk
• ¾ cup vegetable oil (I use avocado oil)
• 1 teaspoon vanilla extract
• 2 cups coarsely grated peeled carrot
• 1 ½ cups sweetened coconut flakes
• 1 can (8 oz.) crushed pineapple in juice
• 1 cup coarsely chopped pecans

For the glaze

• 1 cup sugar
• ½ cup buttermilk
• 1 stick unsalted butter, diced
• 1 tablespoon coconut nectar or corn syrup
• 1 ½ teaspoons baking soda
• 1 teaspoon vanilla extract

For the frosting

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• 1 lb. powdered sugar
• 2 tablespoons brown sugar
• 1 ½ teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1-3 teaspoons milk

Instructions

For the cake

Preheat the oven to 350°F. Lightly grease a 9x13x2-inch cake pan. Whisk the first 4 ingredients together in a medium bowl. In a large bowl, beat the sugar, eggs, buttermilk, oil, and vanilla. Beat in the dry ingredients. Fold in the carrots, coconut, pineapple with juice, and pecans. Pour the batter into the prepared pan. Bake 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven. Using a bamboo skewer or chopstick, poke deep holes all over the cake.

For the glaze

Combine the sugar, buttermilk, butter, coconut nectar, and baking soda in a saucepan. Bring to a boil, stirring until the sugar dissolves. Boil 3-4 minutes or until the glaze is a deep amber color, whisking often. The glaze will thin out when almost done. Remove from the heat; mix in the vanilla extract. Spoon the hot glaze evenly over the cake. Allow to cool before frosting.

For the frosting

Beat the cream cheese and butter until fluffy. Add the powdered sugar, brown sugar, vanilla, and cinnamon; beat until blended. The frosting will be thick. If it is too thick to spread on the cake, beat in a teaspoon of milk. Continue to add the milk in small increments until the frosting is the right consistency. Gently spread the frosting over the cooled cake. Serve immediately or cover and chill until ready to serve. Yield: 12-15 servings.

Notes

Believe it or not, I don’t like cake. I dislike it so much that my husband and I didn’t even have cake at our wedding reception. However, I LOVE this. It is much denser and the flavor is unlike anything else I’ve ever eaten. The cake itself is very flavorful, but the buttermilk glaze and the frosting combined with the cake make it perfect.

I don’t make this cake all that often because it takes a bit of work (it’s not difficult, it just takes time), but it’s a hit regardless of the venue (wedding shower, barbecue, etc.). Give it a try and you’ll see what I mean!

Do you like carrot cake? What’s your favorite way to prepare it?

Shared at the following:

Farm Fresh Tuesdays, Creative Inspirations, Weekend Potluck, Busy Monday, Over the Moon, and Encouraging Hearts and Home.