Extra special carrot cake recipe

Extra Special Carrot Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a truly indulgent dessert that will impress your guests? Look no further than this Extra Special Carrot Cake recipe. With its moist and flavorful layers, topped with a luscious cream cheese frosting, this cake is a true showstopper. The combination of grated carrots, warm spices, and a hint of pineapple creates a unique and irresistible flavor profile. Whether you're celebrating a special occasion or simply craving something sweet, this carrot cake recipe is sure to delight.

Keywords: carrot cake, dessert, cream cheese frosting, moist, flavorful

Extra special carrot cake recipe details

Extra special carrot cake recipe, recipe Rating: 4.6
Number of votes:111

Ingredients – Cake:

2-1/2 cups all-purpose flour

3 teaspoons baking soda

1 Tablespoon cinnamon

1/2 teaspoon salt

3 large eggs

3/4 cup vegetable oil

3/4 cup buttermilk*

2 cups sugar

1 Tablespoon vanilla

One 8-ounce can crushed pineapple, drained

2 cups grated carrots

3-1/2 ounces shredded coconut

1 cup coarsely chopped walnuts (approximately 4 ounces)

Ingredients – Buttermilk Glaze:

1 cup sugar

1/2 cup buttermilk

1/4 pound (1 stick) butter or margarine

1 Tablespoon white corn syrup

2 teaspoons vanilla

1/2 teaspoon baking soda

Ingredients – Cream Cheese Frosting:

1/4 pound (1 stick) butter or margarine, room temperature

One 8-ounce package cream cheese, room temperature

2 cups powdered sugar, sifted

1 teaspoon orange juice

2 teaspoons grated orange peel

1 teaspoon vanilla

Instructions:

“The time and effort necessary to make this cake is well rewarded by the results. This is undoubtedly the best carrot cake I have ever tasted.” …Victoria Farmer

To make buttermilk, if necessary: Add 2 Tablespoons white vinegar to 1 cup whole milk.

Cake: Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan, two 9-inch pans, or a bundt pan; set aside. Sift dry ingredients together and set aside. In a large bowl, beat the eggs and add oil, buttermilk, sugar, and vanilla; mix until well incorporated. Add flour mixture, pineapple, carrots, coconut, and walnuts. Stir until well mixed. Pour into prepared pan(s) of your choice and bake for 1 hour or until toothpick inserted in center comes out clean. While cake is baking, prepare the buttermilk glaze.

Buttermilk Glaze: In a medium pan, combine all glaze ingredients except vanilla and bring to a boil. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat and add vanilla. Note: The addition of the baking soda may cause this mixture to rise to the top of the pan. Use a pan with sufficient room to accommodate the mixture. Do not leave the mixture unattended.

As soon as the cake is removed from the oven, pour glaze over the hot cake. Cool cake in pan until the glaze is absorbed. Turn cake out of pan if desired. Cool completely, then frost with cream cheese frosting.

Cream Cheese Frosting: Cream together butter/margarine and cream cheese until fluffy. Add remaining frosting ingredients and mix until smooth.