World’s Best Carrot Cake Recipe

2 cup cake flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 beaten eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cup sugar
2 tsp vanilla
2 cup grated carrots
1 cup chopped walnuts (optional)
1 cup raisins (optional)
8 oz can crushed pineapple, drained

Combine flour, soda, salt and cinnamon…set aside. Combine eggs, oil, milk, sugar and vanilla. Beat until smooth. Stir in flour mixture, pineapple, carrots, nuts and raisins. Pour into two greased and floured 9-inch cake pans. Bake at 350 degrees for 35-40 minutes. Immediately spread with buttermilk glaze (recipe follows). Cool in pans for only 15 minutes — NO LONGER OR CAKE WILL STICK TO THE PAN. Remove from pan and cool completely.

Buttermilk glaze

1 cup sugar
1/2 tsp soda
1/2 cup buttermilk
1/2 cup butter
1 Tbsp light Karo syrup
1 tsp vanilla

Combine everything except vanilla. Bring to boil in heavy pan. Boil for 4 minutes. Remove from heat, stir in vanilla. Pour while hot over the cake (while both are hot).

Cream Cheese Frosting

1/2 cup soft butter
8 oz cream cheese, softened
1 tsp vanilla
2 cup sifted confectioners sugar
2 tsp milk or cream

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, sugar and milk. Beat until smooth. Frost cooled cake.

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