Grandma's Carrot Cake
Printed From https://www.cakecentral.com/recipe/1891/grandmas-carrot-cake 2024-04-25
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.