BLUE RIBBON CARROT CAKE

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Blue Ribbon Carrot Cake image

The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..

Provided by Grannie B

Categories     Dessert

Time 1h10m

Yield 1 cake, 20-24 serving(s)

Number Of Ingredients 25

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 extra large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
1 tablespoon vanilla
1 (8 ounce) can unsweetened crushed canned pineapple, drained
2 cups carrots, grated
3/4 cup shredded coconut
1 cup chopped pecans
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla
1/2 cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
1 -1 1/2 cup powdered sugar
1 teaspoon orange juice (optional)
1 teaspoon orange zest (optional)

Steps:

  • Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
  • Sift flour, baking soda, cinnamon and salt together; set aside.
  • In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
  • Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
  • Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
  • Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
  • Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

Nutrition Facts : Calories 464.7, Fat 27.4, SaturatedFat 10.9, Cholesterol 65.4, Sodium 378.6, Carbohydrate 52.4, Fiber 1.6, Sugar 40.5, Protein 4.3

fay layland
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I'm not a big fan of carrot cake, but this one is really good.


Saratu Bala
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This carrot cake is moist, flavorful, and has the perfect amount of sweetness.


Habib Lee
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I've tried many carrot cake recipes, but this one is by far the best.


HalaLove_edit Mohammed
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This cake is so delicious! I highly recommend it.


Joyce Nazziwa
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I love this carrot cake! It's my go-to recipe for any occasion.


JaVonte Fleming
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This carrot cake is moist and flavorful, and the cream cheese frosting is the perfect complement.


Norma Gomez
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I've made this cake several times and it's always a crowd-pleaser.


Mohammad Riaz
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This cake is easy to make and it turned out perfect!


Jovanpreet Kaur
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I made this cake for my family and they loved it! It was a big hit.


sunrolchu
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This carrot cake is the best I've ever had! It's so moist and flavorful, and the cream cheese frosting is to die for. I will definitely be making this again and again.


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