Carrot Cake 1972 Recipe

This nostalgic Carrot Cake recipe, passed down through generations, delivers a moist and richly flavorful cake without the need for cream cheese frosting. The secret? A luscious, homemade buttermilk icing that the cake deliciously absorbs! Get ready for a taste of the past with this easy-to-follow recipe – perfect for any occasion.

Prep Time 20 mins

Cook Time 80 mins

Calories 425 kcal

Protein 9g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Carrot Cake 1972

4 large eggs
Vegetable Oil
2 cups granulated sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
Ground Cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 (20 ounce) can crushed pineapple, drained
Carrots
Walnuts
Flaked Coconut
Light Corn Syrup
½ cup (1 stick) unsalted butter

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How to Make Carrot Cake 1972

Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
In a large bowl, cream together 1 ½ cups granulated sugar and ½ cup (1 stick) softened unsalted butter until light and fluffy.
Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in 1 (20 ounce) can crushed pineapple (drained), 2 cups grated carrots, 1 cup chopped walnuts or pecans, and 1 cup shredded coconut.
Pour batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, prepare the icing: In a medium saucepan, combine 2 cups granulated sugar, 1 cup buttermilk, 1 teaspoon baking soda, ½ cup light corn syrup, and ½ cup (1 stick) unsalted butter.
Bring the icing mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes.
Remove from heat and stir in 1 teaspoon vanilla extract.
Pour the hot icing evenly over the hot cake immediately after removing it from the oven.
Let the cake cool completely before cutting and serving. The cake will absorb the icing as it cools.