Grandma's Carrot Cake

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.

Grandma’s Carrot Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1 (15 ounce) can crushed pineapple, drained
  • 2 cups carrots, grated
  • 1 cup flaked coconut
  •  
  • 1/2 cup butter
  • 1 cup white sugar
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.

2 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.

3 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.

4 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.

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