Moist, Incredibly Delicious, Carrot Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 23
- Serves:
-
12
ingredients
-
Cake Ingredients
- 2 cups flour (white or healthier combo)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 3 large eggs (egg beaters are great)
- 3⁄4 cup vegetable oil (or combo yogurt, applesauce, fat-free mayo etc.)
- 3⁄4 cup low-fat buttermilk
- 2 cups sugar
- 2 teaspoons vanilla
- 6 ounces drained crushed pineapple
- 2 cups shredded carrots
- 1⁄2 cup shredded coconut
- 1 cup chopped pecans
-
Glaze Ingredients
- 1 cup sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 cup low-fat buttermilk
- 1⁄2 cup butter or 1/2 cup light butter
- 1 tablespoon corn syrup
- 1⁄3 tablespoon vanilla
-
Frosting Ingredients
- 1 cup sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 cup low-fat buttermilk
- 1⁄2 cup butter or 1/2 cup light butter
directions
-
Cake:
- Mix flour, soda, cinnamon, and salt in a large bowl.
- Beat eggs, oil, buttermilk, sugar and vanilla; add to four mixture, add pineapple, coconut, pecans and carrots; stir well.
- Grease and flour 9 x 13 cake pan.
- Pour in batter and bake at 350° for 50-55 minutes or until tests done.
-
Glaze:
- Mix all but vanilla in saucepan, bring to a boil.
- Cook for 5 minutes stirring often.
- Remove from heat, stir in vanilla.
- Poke holes in warm cake every two inches.
- Pour glaze over cake and cool cake until syrup is absorbed.
-
Frosting:
- Combine and beat until smooth.
- Frost cooled cake.
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