+
0 (0)

Category: Desserts

Buttermilk-Carrot Cake

Dear SOS: Would you please print a good carrot cake recipe, if not your best? Thank you. Gloria Lozano Rosemead Dear Gloria: How about two carrot cake recipes? The first one is Virginia Eville's best and it has a good ... Read more

Total Time: 1 1/2 hours | Serves 12 to 16

Cake

  • Butter, for preparing pan
  • 2 cups flour, plus more for pan
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 (8 1/4-ounce) can crushed pineapple, well drained
  • 2 cups grated carrots
  • 1 cup chopped nuts
  • 1 1/2 cups sweetened flaked coconut

Step 1Heat the oven to 350 degrees. Lightly butter and flour a 13-by-9-inch baking pan. Set aside.

Step 2Sift together the flour, baking soda, cinnamon and salt in a bowl. Set aside.

Step 3Beat the eggs and sugar until light, about 3 to 4 minutes. Beat in the oil, buttermilk and vanilla. Stir in the flour mixture just until blended. Gently stir in the pineapple, carrots, nuts and coconut.

Step 4Bake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes.

Buttermilk frosting

  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla

Step 1Combine the sugar, buttermilk, butter, corn syrup and baking soda in a saucepan. Bring to boil. Boil 5 minutes. Remove from the heat and stir in the vanilla.

Step 2Pierce the hot cake all over with a fork. Pour the frosting over the top. Let stand until cool.

Each of 16 servings:
467 calories; 374 mg sodium; 55 mg cholesterol; 24 grams fat; 7 grams saturated fat; 59 grams carbohydrates; 5 grams protein; 2.03 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
The Dearborn Inn’s bread pudding
Rosca de reyes (Kings cake)
Momofuku's Crack Pie
Tangy frozen lemon yogurt