Mouth Watering Carrot Cake

I’m just going to jump right ahead and say it. This is the best frickin carrot cake I’ve ever had. I don’t mean to toot my own horn, but toot frickin’ toot.

This cake is the perfect texture & mixture of sweet, moist & mouth watering goodness. I personally love keeping it in the fridge afterwards so it gets a little chilly and chewy. I mean it’s just that good. This is a perfect dessert for the holidays to bring over for friends and family, or just to keep in your fridge for when you need to satisfy that sweet tooth craving (I mean I don’t know who would ever do that.. whoops).

Overall this recipe is super easy. Don’t forget to take pictures of your delicious cake and send them to me! Disclaimer: you might eat the entire cake in one sitting. Okay now, enjoy!!

Just a couple notes on the recipe:

*If you want to be a little extra you can add a cup of raisins, just as yummy!

*This was my first time making my own frosting, so this frosting is more of a glaze. I made the rookie mistake of warming my butter in the microwave because I’m impatient, so the whole fluffy frosting thing didn’t quite work out. This was a blessing in disguise though because it turned into a golden glaze that is really all you need with this rich, moist cake.

*I made this cake a bundt cake. If you want to make a traditional cake of double layer cake, cook in the oven for 35 minutes, instead.

*I let the cake cool for a good 30 minutes before adding the frosting!

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CAKE INGREDIENTS:

  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup chopped walnuts
  • 1 cup raisins optional

CAKE DIRECTIONS:

  1. Preheat oven to 350 degrees. Grease your bundt cake pan.
  2. In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well.
  3. Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
  4. Next add your shredded carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended. If you are adding raisins, add raisins now.
  5. Pour into prepared bundt cake pan, bake at 350 degrees for 55 minutes. Check to see if done. Check to see if done with knife- if there is still goo it needs to be cooked a little longer, if knife pulls through clean, it is ready.
  6. Allow to cool in cake pan. Turn over and place cake onto plate.

CREAM CHEESE FROSTING INGREDIENTS:

  • 1/2 cup butter (softened)
  • 8 oz. cream cheese (softened)
  • 1 tsp vanilla extract
  • 1 lb. powdered sugar

CREAM CHEESE FROSTING DIRECTIONS:

  1. Beat the butter and cream cheese until nice and fluffy. I used a blender.
  2. Add in the vanilla and sifted powdered sugar and beat until nice and smooth.
  3. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.
  4. *Again, my rookie frosting was a thin and more of a liquid substance, so I put it in the fridge to chill and then drizzled over the cake and refrigerated for awhile so the glaze would harden. 15 minutes and it was perfect!

 

 

 

2 thoughts on “Mouth Watering Carrot Cake

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