My best friend, Stephen’s, sister’s husband Nick makes the BEST carrot cake! He admittedly didn’t come up with this recipe and credits Blue-Ribbon Carrot Cake by Marlene Sorosky.
Ingredients
Cake
3 eggs
3/4 cup Safeway SELECT Verdi Extra-light Olive Oil
(Can you tell this was first published in a Safeway magazine?)
3/4 cup whole, low-fat or non-fat buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 can crushed pineapple, drained
2 cups grated carrots
1 cup (4oz) coarsely chopped walnuts
3/4 cup shredded coconut
Buttermilk Glaze
1 cup sugar
1/2 teaspoon baking soda
1/2 cup whole, low-fat or nonfat buttermilk
1/4 pound (1 stick) butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting
1/4 pound (1 stick) butter or margarine, at room temperature
1 package (8oz) cream cheese, a room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon milk
Instructions
To make cake: In a mixing bowl with electric mixer, beat eggs, oil, buttermilk, sugar, and vanilla until blended. Add flour, baking soda, cinnamon, and salt; mix until incorporated. Blend in pineapple, carrots, walnuts, and coconut. Pour into 1 greased 9 by 13-inch baking pan or 2 greased 9-inch layer cake pans. In a 350 oven, bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
While cake bakes, make glaze: In a medium size saucepan, bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil. Simmer 5 minutes. Remove from heat and stir in vanilla. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is absorbed, about 15 minutes. If desired, remove from pan.
To make frosting: In a small bowl with an electric mixer, mix butter or margarine and cream cheese until fluffy. Add vanilla, powdered sugar, and mild. Mix until smooth.
Frost cake and refrigerate at lease an hour until frosting is set. The cake may be refrigerated for several days.
Notes
The recipe for this ultra-moist, rich cake was originally published in my first cookbook, Cookery for Entertaining. It has become so popular, many people consider it a classic.
