The Pioneer Woman Tasty Kitchen
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Best Carrot Cake of All Time

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

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Level: Intermediate

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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

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.

10 Comments

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IUHoosiergirl on 4.7.2012

I am disappointed in this cake. I LOVE LOVE LOVE the taste but the presentation is awful. I was requested to bring a dessert for Easter tomorrow and I thought this carrot cake would be a hit. I’ve made it 3 times today and it’s been a mess every time. IDK what I’m doing wrong??? I first tried in 2 round cake pans, the center sank and I couldn’t stack them. It ended up a goopy mess on my cooling rack. I made again in a 9×13 and the same thing happend. ?? Can anyone help??

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ellachootrain on 10.19.2011

YUM!!!

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Carla | Carlas Confections on 10.11.2011

Such a yummy carrot cake. My first carrot cake bake and was so worth it!!!

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penpen on 9.12.2011

This is very similar to a recipe I use regularly for carrot cake. The only difference–I use golden raisins along with pineapple and coconut, but not the glaze. I’m willing to try sometime. Thanks.

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ksj1 on 4.11.2011

This really is the best carrot cake! I skipped the buttermilk glaze, and it was still wonderful. It’s VERY moist and stayed that way for almost a week on my counter under a glass dome. And it lasted a whole week since it’s just my husband and me. :)

25 Reviews

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kay43026 on 4.2.2013

This was THE BEST carrot cake I’ve ever made!!
I omitted the coconut since several family members don’t care for it…so added a bit more carrot and nuts. (also used combination pecan/walnuts)

The frosting was not stiff enough and needed to add about 1 cup more powdered sugar.

This is definitely a keeper and will be made in my kitchen again!!

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lovemesomebuggy on 4.1.2013

Made this for my mother in law’s birthday… it was very delicious! I had a difficult time decorating it, like other reviewiers, because it was so moist it kept falling apart. But I just covered up my “mistakes” with chopped pecans. :) Will be making again!

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jos on 11.19.2012

wonderful recipe!!

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heyitsmartine on 6.24.2012

Carrot cake being my boyfriend’s favorite, I make one (or some variation, like whoopie pies) for his birthday every year. This one is definitely a keeper.

I made a few variations:
– I made cupcakes instead of a layer cake.
– I used walnuts instead of pecans.
– I poked holes in the cupcakes before applying the glaze. I also did not use even half of the glaze, otherwise I believe it would have been too goopy. But poking holes definitely helps it absorb more.

I think the frosting could do with being just a tad thicker, at least for cupcakes (I piped them). A bit more powdered sugar would help to give it more structure for piping, so I will probably do that next time. It is probably fine if you are just spreading.

Also, instead of garnishing with nuts, I used my favorite carrot cake garnish: candied carrot pieces. It gives a real wow factor, and they’re delicious. Cut slices of carrot about 1/4″ thick, then use shape or letter cutters (fondant cutters work best because they are smaller) to cut out a happy birthday message or just some decoration. Heat one part sugar with one part water in a saucepan (medium heat), then simmer the carrot shapes until they are tender (they will shrink some). You can leave as is, or roll in granulated sugar (rolling in sugar may cause you to lose some detail). Spread out on a cookie sheet and let dry overnight.

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jenny t on 5.13.2012

VERY Yummy cake, so moist and delicious. I gave a 4, and not a 5, only because part of the cake would stick to the wax paper (or cake pans) when removed, probably b/c of the moist/sticky texture, but otherwise, it was great. I will make again soon!

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