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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

The Best Carrot Cake Ever Recipe

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This recipe for The Best Carrot Cake Ever is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
3 large eggs
2 c sugar
¾ c vegetable oil
¾ c buttermilk
2 tsp vanilla extract
2 c grated carrots
1 (8oz) can crushed pineapple, drained
1 (3.5oz) can flaked coconut
1 c chopped pecans or walnuts

Buttermilk Glaze: (boiled together, stirring, for 4 minutes)

1c sugar
1½ tsp baking soda
½ c buttermilk
½ c butter or margarine
1 T light corn syrup
1 tsp vanilla extract
Cream Cheese Frosting:

1/2 c butter or margarine, softened
1 8oz pkg cream cheese, softened
2 c sifted powdered sugar
1 tsp vanilla extract

Directions:
Directions:
Line 3 (9in) 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 until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
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 min. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Yield: 1 (9in) cake.
Note: Can also bake this cake in a 9x13 cake pan.

 

 

 

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