Carrot Cake - Does this count as a Vegetable?
Carrot Cake There are very few desserts that I really love. This Old Fashioned Carrot Cake with a Buttermilk Glaze and Cream Cheese frosting is a favorite that I have been repeatedly requested to create over the past 20 years. ...
There are very few desserts that I really love. This Old Fashioned Carrot Cake with a Buttermilk Glaze and Cream Cheese frosting is a favorite that I have been repeatedly requested to create over the past 20 years. One of the bonuses of this recipe is that this cake is even better when made and glazed 2 – 3 days in advance. Any host or hostess has to appreciate good make-ahead options.
I have made this in a 9 x 13 x 2 for easiest storage and this also allows for smaller pieces to be cut of this very rich and decadent dessert.
Old Fashioned Glazed Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon cinnamon
- ½ teaspoon salt
- 3 eggs
- ¾ cup buttermilk
- ¾ cup vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups raw grated carrots
- 3 ½ ounces shredded coconut
- 1 cup walnuts, toasted and then coarsely chopped. I have used pecans, but prefer walnuts.
- Generously grease/flour the pans you opt to use for this cake. My preference is the 9x13x2 pan over the two nine-inch rounds.
- Preheat your oven to 350 degrees/
- Sift together flour, baking soda, cinnamon and salt and set aside.
- In a large bowl, beat the eggs then adding the oil, buttermilk, sugar and vanilla. Mix these ingredients well and then add the flour mixture, the carrots, coconut and walnuts. Incorporate the batter and then pour it into your pans of choice.
- Bake at 350 for approximately 55 minutes, checking on the progress with a wooden toothpick. When this is inserted and comes out clean, your cake is ready for the Glaze.
Hint: Begin preparing your Glaze about 20 minutes before the cake is expected to be done baking.
- 1 cup of sugar
- ½ teaspoon of baking soda
- ½ cup of buttermilk
- ½ cup of butter
- 1 tablespoon of corn syrup
- 1 teaspoon of vanilla – add this last as the glaze is finished
While the cake is baking, prepare this glaze. It will take about 20 minutes to bring this mixture to a boil in a saucepan. Do not use too small of a pan as this glaze expands with the heat and can easily boil over. After bringing this mixture to a boil, cook for five minutes stirring throughout the process. Remove from the heat and stir in the vanilla. You want this glaze mixture to be hot when the cake is ready. Remove the cake from the oven and slowly pour this glaze over the hot cake. Cool and do not remove from the 9x13x2 pan, but after this is cooled cover and store in the fridge up to three days ahead of your event. For best results, I opt to frost on the day of the event.
Cream Cheese Frosting
- ½ cup butter at room temperature
- 8 ounces of cream cheese at room temperature
- 1 teaspoon of vanilla
- 2 cups of confectioners’ sugar
- 1 teaspoon of orange juice, optional. Creates a nice added flavor if you have the juice.
Cream butter and cream cheese until fluffy. Add vanilla and then the powered sugar and mix until smooth. Add the orange juice if you desire. Frost the cake. Again, I like to wait to frost the cake until the day of the event.
Keep this cake stored in the fridge and serve cold.
This cake is a favorite of many and a frequently requested Birthday Cake. Very moist with the glaze. Always a crowd pleaser!