Grandma's Carrot Cake
Description
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.
Ingredients
•
2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon ground cinnamon
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2 cups white sugar
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1 cup vegetable oil
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3 eggs
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1 teaspoon vanilla extract
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2 cups carrots, grated
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1 (15 ounce) can crushed pineapple, drained
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1 cup chopped walnuts
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1 cup flaked coconut
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1 cup white sugar
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1/2 cup butter
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1/2 cup buttermilk
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2
Sift flour, baking soda, and cinnamon together in a bowl; set aside.
3
Stir sugar and oil together in a large bowl, until combined. Beat in eggs, one at a time, then stir in vanilla. Stir in flour mixture just until incorporated. Fold in carrots, pineapple, walnuts, and coconut. Pour batter into prepared pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes. While still warm, poke holes in cake with a fork.
5
For the glaze: Combine sugar, butter, buttermilk, and vanilla in a saucepan. Bring to a boil over medium heat, then reduce heat and cook 5 minutes. Pour glaze over warm cake, then allow to cool completely.