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Sunday, June 12, 2011

Moist Gooey Carrot Cake

This cake recipe is almost entirely from, one of my favorite recipe sites.  I have another carrot cake recipe that is more formal and makes a great presentation.  It is easy to frost and holds its shape perfectly and is a more dense carrot cake.  This is a moist, gooey carrot cake that you could eat with a spoon and is a heart attack waiting to happen.  After eating this and then trying to run I told my kids I would pay them if they caught me eating it again for the next week or two.  It is that addictive.

Moist Gooey Carrot Cake

2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated carrot
1 8-oz. can crushed pineapple, drained
2/3 c. coconut
1 c. chopped walnuts

Preheat oven to 350 degrees.  Grease and line with parchment paper (don't skip this!) 3, 9 inch cake pans.  And then grease the parchment paper.  Set aside.

In a mixer, beat all the wet ingredients together on high speed  till smooth.  Add in the dry ingredients.  Beat on low speed until smooth.  Fold in the carrots, pineapple, coconut and nuts.  Divide the batter between the pans and bake for 25-30 minutes or until you touch the middle with your finger and it springs back a little.

While the cakes are baking make the buttermilk glaze:

Buttermilk Glaze:
1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract

In a large saucepan combine the above ingredients.  Bring to a boil for 4 minutes over medium heat.  The glaze should be a golden color.

Wen the cakes are done, flip them onto a wire rack and drizzle the glaze over the cakes.  Then cool the cakes completely for at least 2 hours.

Make the cream cheese frosting.  Jeremy prefers the frosting doubled so you can do extra thick layers.

Cream Cheese Frosting:
11 oz. cream cheese, softened
1/2 c. real butter, softened
3/4-1 lb. powdered sugar
1 1/2 tsp. vanilla extract
Combine butter, cream cheese, and vanilla and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste.

Put a dab of frosting on the bottom of your serving plate to hold the cake in place.  Put the first layer down, frost, second layer, frost, third layer.  Then frost the top and sides.  Cool in the refrigerator for at least a few hours before you need to serve it otherwise it will fall apart when you try to cut it.


Stephanie McBride said...

HI there, I met you at Brooke Roper's baptism for Blake. I was the one that asked you for the grape salad recipe. I have been going through your blog and its amazing.
Thank you for sharing great food with us.

A question: I love the layout of your blog...wondering if you customed designed it and if you or your husband would be interested in being available for hire to help me design my photo website for my little photo company?
If you might be interested please contact me at

It was a joy looking at both of your works of art.

Stephanie McBride
(brooke roper's sister)