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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| eggs: 3 |
| vanilla extract: 1 tsp |
| walnuts (chopped): 1 cup |
| crushed pineapple: 1 15oz can (drained) |
| carrots (grated): 2 cups (grated) |
| flaked coconut meat: 1 cup |
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| buttermilk: 1/2 cup |
| vanilla extract: 1 tsp |
Grandma's Carrot Cake
Credit: AllRecipes
User rating:
"This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan."
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Prep Time
40 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.