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Best Carrot Cake of All Time

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.
 
 
There’s nothing quite like a moist piece of carrot cake speckled with a variety of coconut, nuts, dried fruit and carrots. Carrot cake truly does make my heart pitter-patter. And what I love most of all is that the bits of shredded carrots make the entire thing healthy, right? Right?

Regardless of whether that last statement is actually true or not, there’s plenty of reasons—healthiness aside—to make this carrot cake. Like its appropriate title, this was in fact the best carrot cake I’ve had to date. Big-ups to TK member Kpurwin (who adapted it from Southern Living) for providing us with such an honest and delightful recipe.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

To kick off this carrot cake endeavor, you’re going to start by lining (and greasing) your cake pans with wax paper. This makes for easy carrot cake extraction later on.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Time to get all of the dry ingredients together: all-purpose flour, baking soda, salt and cinnamon. Do a little sift action and set aside.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Next up, the wet ingredients. Start with the sugar.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.
 
Add the eggs and vanilla.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Lastly, add the buttermilk. And then, using a hand mixer, beat everything together until completely blended.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Add the flour mixture in a few batches and beat, on low, until juuuust combined.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Let’s be honest. The best part about carrot cake is all the stuff it’s studded with. Let’s start with the coconut and pecans. And if you’re all out, substituting almonds is totally a good idea.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Add the grated carrots and cubed pineapple. Everyone will thank you later for this.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Transfer the batter to your two lined and greased cake pans. That’s some gorgeous looking batter, isn’t it?
 
Stick it in a preheated 350ºF oven for 25 to 30 minutes, or until an inserted wooden pick comes out clean. 

While it’s baking, turn your attention to the buttermilk glaze. It’s a breeze. Add everything to a saucepan (minus the vanilla) and cook until it reaches a boil and just mix. And then add the vanilla at the end.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Right when your cakes come out of the oven, pour the buttermilk glaze over them. This will give them a good dose of extra awesomeness.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

You’re gonna wanna spread it all around evenly, making sure the entire cake is coated and smothered in it.
 
Let the cake cool completely and come to room temperature. While it’s doing its cooling-down action, you can get started on the cream cheese frosting.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Pretty standard stuff. Just add everything to a bowl and beat until completely smooth. 

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

After your cake is done cooling, you’re going to transfer the first layer of the cake to a big plate or cake stand. You can line the cake stand by placing squares of parchment underneath the cake. Then when you’re done icing your cake, all you have to do is remove the parchment squares, and tadaaa! Clean cake stand.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Place a big scoop of icing on top of the cake. This would be a perfect time for an off-set spatula, but since I have a kitchen that eats things, my big spatula had to do.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Just be sure to lay it on thick! You want a good layer of icing in between the two layers.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Gently place the second cake atop the first one.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

Evenly distribute icing on the top and on the sides. If you want to get fancy, you can stick this in the fridge so the icing can set and then add on one more even layer of icing.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

OR you could be lazy and, taking a knife, swirl on a second layer of frosting.

Take the parchment from the sides and you’re set to present, eat, and devour your carrot cake.

 
 
 
Tasty Kitchen Blog: Best Carrot Cake of All Time. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK members Katy and Christine (kpurwin) of Young and Hungry.

As promised, this recipe really is for the best carrot cake ever. There’s loads of texture, plenty of moistness and the combination of the buttermilk glaze and cream cheese frosting absolutely result in the best carrot cake of all time. This carrot cake deserves a place in everyone’s recipe box/arsenal.

Thank you Katy and Christine for creating two towers of heaven! Visit their site Young and Hungry for more of their recipes.

 
 

Printable Recipe

Best Carrot Cake of All Time

See post on kpurwin’s site!
4.80 Mitt(s) 25 Rating(s)25 votes, average: 4.80 out of 525 votes, average: 4.80 out of 525 votes, average: 4.80 out of 525 votes, average: 4.80 out of 525 votes, average: 4.80 out of 5

Prep Time:

Cook Time:

Difficulty: Intermediate

Servings: 8

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Description

A buttermilk glaze quickly poured over hot cake layers and allowed to cool results in the moistest cake you’ve ever had! It’s finished, appropriately, with a cream cheese icing.

Ingredients

  • FOR THE CARROT CAKE:
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Ground Cinnamon
  • 3 whole Large Eggs
  • 2 cups Sugar
  • ¾ cups Vegetable Oil
  • ¾ cups Buttermilk
  • 2 teaspoons Vanilla Extract
  • 2 cups Grated Carrot
  • 1 can (8 Oz. Can) Crushed Pineapple, Drained
  • 3-½ ounces, weight Flaked Coconut
  • 1 cup Chopped Pecans
  • _____
  • BUTTERMILK GLAZE:
  • ½ cups Sugar
  • ¾ teaspoons Baking Soda
  • ¼ cups Buttermilk
  • ¼ cups Butter Or Margarine
  • ½ Tablespoons Light Corn Syrup
  • ½ teaspoons Vanilla Extract
  • _____
  • Cream Cheese Frosting
  • ¾ cups Butter Or Margarine, Softened
  • 11 ounces, weight Cream Cheese, Softened
  • 3 cups Sifted Powdered Sugar
  • 1-½ teaspoon Vanilla Extract

Preparation Instructions

CAKE:

Heat oven to 350 degrees. Line two 8-inch (or 9-inch) round cakepans with waxed paper. Lightly grease and flour the waxed paper. Set pans aside.

Stir together the flour, baking soda, salt, and cinnamon.

Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in grated carrot, pineapple, coconut, and pecans. Pour batter into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center come out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on the top and sides of cake.

BUTTERMILK GLAZE:

Bring sugar, baking soda, buttermilk, butter or margarine, and light corn syrup to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, for 4 minutes. Remove from heat and stir in vanilla.

CREAM CHEESE FROSTING:

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

 
 
_______________________________________

Adrianna and Caroline are the lovely ladies behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 

69 Comments

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Tam's Cookery on 11.4.2011

I can vouch for this one…I make it all the time, have for years. This recipe is actually “Sam’s Famous Carrot Cake”… and it’s the most often requested dessert in our family! Num!

Anessa Swisher on 9.29.2011

I used your rainbow cake recipe for my boyfriends birthday cake! It was wonderful! Thank you!
You should keep me up with your recipe’s at ([email protected])
Thank you so much!

Danielle on 9.28.2011

Agreed. This is the ONLY carrot cake I make now. I’ve made it countless times for co-workers birthdays and it’s a hit every time.

Lynn on 9.24.2011

I made this cake for my aunts 70th birthday….SHE loved it !!!! Only lasted 1 day between her and her husband…. This makes me happy!

Sharon Ward on 9.22.2011

Tues. I made the Best Carrot Cake of All Time and it is!!!. Had guest & ate 1/4 of it’ then took the rest to church Wednesday evening. Brought home an empty plate. And to think this is so healthy – made with fruit & a vegetable. Next time I’m goning to double the buttermilk glaze. 1/2 on the cake & 1/2 to just slurp down.

Nitha on 9.22.2011

Hi, I’m from Malaysia and its difficult to find buttermilk here. Can I substitute buttermilk with or yogurt?

Peace L. on 9.21.2011

oh. my. liver. sigh. :)

Pip on 9.19.2011

@cookbooked Thanks so much, I had thought about making buttermilk but I didn’t know the importance of it! I will definitely try it again!

Kay in MN on 9.19.2011

Greetings, Last Sat, Sept 17, I made carrot cake using this recipe, and my goodness ….the cake was delicious! The best part is my husband and my son, who btw does not like carrot cake, loved the cake. Truly amazing! K

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cookbooked on 9.18.2011

Pip, I do think that using plain milk instead of buttermilk was the culprit. There is an exact science to the whole baking soda/baking powder and buttermilk/plain milk thing.
If you are out of buttermilk, you can ‘sour’ plain milk by adding one Tblsp. of vinegar to one scant cup of milk. Let it set about 5 min. then use whatever amount the recipe calls for. Always be sure to check in cookbooks or cooking sites before substituting one ingredient for another in baking.
We’ve ALL had cooking disasters, but we learn from them, don’t we. :) Good luck.

Pip on 9.18.2011

@cookbooked I immediately decided I must have used too much baking soda, but I used the amount she gave.
However, I did NOT use buttermilk. I used 1%..would that be that detrimental? Thanks!

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allencafe on 9.17.2011

It was my husbands bday this week and carrot cake is his most favorite. I made this cake for him and he LOVED it! I love the addition of the buttermilk glaze….so so good. Mine was no where near as pretty but no one cared because we were all enjoying eating it. Thank you thank you!

Emilia on 9.16.2011

I wish i had run into this recipe earlier.. it looks incredibly delicious!!

kareninthekitchen on 9.16.2011

I love the recipe, but I saw that you still cut your parchment paper the old fashioned way. I’m sure you would like to save some time in the kitchen like I do. Hope you find it helpful!

http://kareninthekitchen.wordpress.com/2011/01/05/tip-how-to-line-a-round-cake-pan/

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cookbooked on 9.15.2011

I would think it has to be your leavening. Can you remember for sure if you used the correct amounts of soda and buttermilk? Did you drop the soda box in it? No, just kidding. :) I’m sure the Cozy Kitchen can help better than me. Don’t give up. Try it again.

Pip on 9.15.2011

OK ONE of the two was salvageable, but icing is going to be almost impossible. I followed the recipe exactly. Any insight? My oven is full of burned cake batter, yikes! lol

Pip on 9.15.2011

What the heck have I done!? lmao I have the cake in the oven, in two round pans. They’re boiled over! The mix doubled in size and boiled right over the edge of the pans! Been in for half hour and still not even close to done, except a patch on the top lmao.
I have ever failed so badly on a cake!

Holli Bradberry on 9.14.2011

This recipe is right off the pages of Southern Living, from their Best Layer Cakes feature. I make it every spring and it always gets rave reviews.

Julie F on 9.14.2011

My 11 yr old daughter has this cake in the oven right this minute for my birthday cake! I can’t wait – it smells fabulous! I wanted to point out that the printed recipe says to heat the glaze in a large dutch oven. This is obviously a misprint. Your step by step directions say “saucepan,” which works beautifully. I can’t imagine trying to make this small amount of sauce in a large dutch oven! :o)

Miriam on 9.14.2011

The recipe sounds great….except for the coconut. That’s the main reason I avoid ordering carrot cake out anywhere, especially when the server doesn’t know if it contains coconut. I despise it and frankly it just ruins a good carrot cake recipe.

Shore Gige on 9.14.2011

I have a carrot cake recipe handed down from a friend. Was the most sought after cake in an entire community and business. Was her special christmas present to friends to along with divinity. My daughter now makes it and it is just as good. Everyone wants her cake. So, I won’t be trying this one, but it still makes me want a carrot cake. Thanks for sharing.

Mandi @ Blessings and Bruises on 9.14.2011

This weekend I vow to go out and purchase of the igredients to make this carrot cake for my husband. It will hopefully make up for me failing him miserably on his 30th B-day! I have a feeling all will be forgiven after he takes his first bite…

dani on 9.14.2011

Made it tonight, Absolutely divine!!!! My 10 yr search for the ultimate Carrot cake is now over. Thank you, Thank you, Thank you!!!!!!!

SandyH on 9.13.2011

Yes, it contains 3/4 cup oil.

Ann on 9.13.2011

I’ve made something very similar with the buttermilk glaze and pineapple, raisins and walnuts in the cake. Unfortunately, I’ve developed an allergy to cinnamon, so I don’t get to make it any more….*sigh* it sure was good, tho!

France on 9.13.2011

I love a good carrot cake. The added step of glazing it while it’s still hot is a great idea, sneaky and yummy.

DanDan on 9.13.2011

Couldn’t seem to reply!!? ….
But, thanks for sharing your nail secrets – to die for!

Jacqueline Parker on 9.13.2011

I think my carrot cake recipe would be tied with this recipe for the best, it not win it all. I got my recipe from a 2000 Better Homes and Gardens magazine years ago. It was chosen as one of the century standout recipes. I happened upon the recipe while I was sitting in the hospital waiting room. I’m afraid to say that I took the magazine with me when I left (it was already 2 years old and I took another one back later to replace it.)Just reading the name made me drool and I had to make it . It’s been a Christmas favorite at our house for years. The name of the recipe? Towering Praline Carrot Cake with Candied Pecans and yes, it is as good as it sounds. I would however like to try this recipe, the buttermilk glaze sounds especially yummy!

kathy huelsmann on 9.13.2011

Just Finished getting cake out of the oven. As mentioned above the glaze comes out a lovely caramel color and is delicious. At 25-30 minutes it was still totally batter in the middle. Baked an extra 15 minutes and finally done.

Razorback in SC on 9.13.2011

DooTell, I was about to write the EXACT same comment!! It is absolutely tops in my book (okay, along with SL’s other dreamy ‘Best Chocolate Cake’, which is insane!) The only difference I see in this recipe is that they have cut the glaze in half. I, personally, think the full recipe of glaze is perfect – makes it more than just a ‘moist’ cake, and takes it to the ‘heavenly’ category! Make sure to keep it in the fridge, though, if you plan on cutting it – versus using a spoon!

Cla on 9.13.2011

No butter? No oil? Are you sure?
It looks lovely though!

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    A Cozy Kitchen on 9.14.2011

    It’s in the recipe! Forgot to mention it in the write-up. But it’s totally there with the egg mixture.

Homeschool on the Croft on 9.13.2011

Oh yummm. My friend, Dawn, makes a three-layered carrot cake, and I’ve never had anything quite like it. But this buttermilk on top?? Mmmm – I *like* the sound of that.

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cookbooked on 9.13.2011

I shouldn’t tell this, but I will:

I made this cake in a 9 X 13 pan. My recipe for the glaze was exactly the same, but doubled. I poured the glaze over the warm cake. It cooled a while. I took a bite. My husband took a bite. We ate HALF of the cake right then and there, just standing at the kitchen counter! Seriously. Didn’t even get to the cream cheese frosting.

I gave my neighbor one of the two fourths that was left. We couldn’t be trusted. I couldn’t even admit to her what we had done. She called me a short time later. “Linda,” she said. “Yes,” I said. “Don’t tell Buster [her husband] you gave me that cake. I ate the whole thing.” I understood.

How better can I support your claim, Cozy Kitchen? This IS the best carrot cake of all time! Thanks for sharing it.

Jayne on 9.12.2011

I’m from Malaysia so I can’t find the sort of coconut you use. Is shredded coconut from fresh coconut good for this recipe? or would it be too wet?

SandyH on 9.12.2011

Lovely! I want a piece!!

And Jess H, nothing will ever taste the same as your grandma’s. it’s just the way of the world. And it’s ok!

Kayte on 9.12.2011

This looks irresistible! Was the top layer scored before frosting? If so, is the purpose to help it sit flat on the bottom layer?

Jenn Oates on 9.12.2011

About the only nice thing I ever remember my late MIL doing for me eons ago was making me a carrot cake without nuts. She wasn’t the best cook in the world, but that cake was delicious, even though the rest of the fam complained because it didn’t have nuts in it, but she said that it was MY birthday and if I didn’t want nuts in the cake I ought to get that on my birthday.

I might have to make this one in her memory, nearly two years gone. It sounds really really good to me…sans nuts. My birthday’s next month, right?!

DooTell on 9.12.2011

Oh, dear! This recipe is my SOUPER SEKRET If-I-Tell-You-I’ll-Have-To-Kill-You recipe! Well, maybe the rest of the world deserves to enjoy it, too! Soooo good! Btw, it also make totally excellent cupcakes…about 40 or so. Just poke holes in the cupcakes before drizzling with the glaze, then frost when cool.

Judy on 9.12.2011

I have a terrific recipe for carrot cake, but am always open for new tweaks. The buttermilk glaze sounds so wonderful, I’ll definatel give this one a try.
I have a question and a comment.
First the question: how do you get the layers of the cake to stay together and not lopsided? My mother used to put toothpicks in the layers before icing the cake. If I don’t do this, I find the top layer will slide.
Also, she always put the first layer top-side down on the plate, then the second layer, right-side up, they seemed to fit together better and with less ‘slide’ and the cake appeared more uniform.
Any advice in this department would be greatly welcomed.

DanDan on 9.12.2011

Okay, my husband will die for this carrot cake!

But I will die for that manicure in the pictures – flecks of gold?? Am I imagining things? Please share… your nails look gorgeous.

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    A Cozy Kitchen on 9.12.2011

    HA! Definitely not imagining the gold. The how-to: Two coats of Essie’s French Affair and one top coat “Only Gold For Me” from Sephora by OPI. I dig glitter. A lot. :)

Katrina on 9.12.2011

I love you for posting this. YES!

Rosemary B on 9.12.2011

My mom has made a version of this cake but she uses walnuts. Although I may have to try this as that buttermilk glaze looks divine!

Suzanne K. on 9.12.2011

The step-by-step with pics does not mention adding the oil, although it is in the printable version.

This cake sounds wonderful!

Ginny on 9.12.2011

Just when I thought I could start my diet today!

Lucia on 9.12.2011

Hi! no baking powder on the recipe?

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    A Cozy Kitchen on 9.12.2011

    Nope. Because of the buttermilk, just baking soda.

Patti Rabbit on 9.12.2011

A friend of mine loved carrot cake. After his grandmother died, he asked me to make him a carrot cake with chocolate icing. I made it for him, but I didn’t taste it. His grandmother always iced it with chocolate. Anyone else do this?

Melissa L. on 9.12.2011

@Glee-ful – I’ve made carrot cake for years with pineapple and you can’t detect their taste or texture in the baked product. That said, I’ve always been disappointed by cakes that leave it out. It adds moisture, and gives a depth to the flavor of the cake that can be missing otherwise. To answer your question regarding replacing it with apple or apple sauce. I tried a recipe with grated apples last year and was sorely disappointed. It just wasn’t very moist in comparison to what I was used to. I have never tried it with apple sauce, but I think you’d probably be better off giving that a try than actual grated apples.