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Ultimate Carrot Cake Recipe

Indulge in the most moist and decadent carrot cake you'll ever taste! This highly-requested recipe, originally featured in Southern Living's October 1997 issue, is a testament to precision baking. While slightly labor-intensive, the three-part process—cake, buttermilk glaze, and cream cheese frosting—is undeniably worth the effort. Prepare for a symphony of flavors and textures that will leave your family and friends raving. This 5-star recipe emphasizes the importance of using quality ingredients, like Sonoma Syrup Co.'s Vanilla Bean Crush (available at King Arthur Flour or occasionally Marshall's). Get ready for a truly unforgettable baking experience!

Prep Time 60 mins
Cook Time 90 mins
Calories 1390.2 kcal
Protein 24g
Rating 5.0 (1 Reviews)
Ultimate Carrot Cake 39

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ultimate Carrot Cake

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How to Make Ultimate Carrot Cake

  1. **Cake:**
  2. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
  4. In a separate bowl, beat together 2 cups granulated sugar, ¾ cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Fold in 2 cups grated carrots, 1 cup chopped walnuts or pecans, and ½ cup shredded coconut.
  7. Divide batter evenly among prepared pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
  10. **Buttermilk Glaze:**
  11. In a large saucepan over medium-high heat, combine 1 cup granulated sugar, ½ cup buttermilk, ¼ cup light corn syrup, 2 tablespoons unsalted butter, and a pinch of salt.
  12. Bring to a boil, stirring constantly, for 4 minutes.
  13. Remove from heat and stir in 1 teaspoon vanilla extract.
  14. Drizzle glaze evenly over the cooled cake layers.
  15. **Cream Cheese Frosting:**
  16. In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup unsalted butter (softened), and 4 cups powdered sugar until smooth and creamy.
  17. Add 1 teaspoon vanilla extract and beat until light and fluffy.
  18. Frost the cake layers, spreading frosting between each layer and on top and sides of the cake.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

533g

Fat

173g

Carbs

54g

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Sweets & Sides Desserts Salmon Recipes Tuna Recipes The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

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Time To Make Course Preparation Occasion Desserts Dinner Party Heirloom Historical Holiday Event Cakes 4 Hours Or Less