Growing up I was never a fan of Carrot Cake, just wasn’t my thing. I liked the Cream Cheese Icing, but that was about it. A few months ago I flew down to Texas to see my PawPaw (for you northern folk, that is a term for Grandfather) for his 75th birthday. My Aunt had made him a Carrot Cake, as that was what he requested.
Now my Aunt convinced me to try her Carrot Cake, because after all HER CARROT CAKE was going to make me change my opinion about carrot cakes in general. I begrudgingly took a bite, expecting to dislike the piece of Carrot Cake as I had so many before….and well. I had to admit. I suddenly became a fan of Carrot Cake.
After I got back home and my husband returned from his deployment I had her send me the recipe, because Carrot Cake is his favorite cake, after eating it he told me it was the BEST cake I ever made, and I have made some pretty awesome cakes….. So here it is, the Carrot Cake of Carrot Cake recipe, slightly tweaked but almost the same. I made it this week for a friend’s birthday, but it would also be a great addition to any Easter Meal this weekend
First things first, turn oven to 350 and then prepare three nine inch cake round with grease and flour.
In a medium sized bowl stir together the following, and then set aside
- 2 Cups of flour
- 2 TSP of baking soda
- 1/2 Tsp of salt
- 2.5 teaspoons of ground cinnamon
In a large bowl add and cream:
- 3 Eggs
- 2 Cups of Sugar
- 1/2 Vegetable oil
- 1/4 cup butter
- 3/4 cup buttermilk
Then add to the egg mixture:
- 2 teaspoons of vanilla
Slowly add the dry to the wet, and it will look something like this: (Don’t over beat)
Now FOLD in
- 8 ounce can of DRAINED crushed pineapple (don’t skip this)
- 1 cup of chopped Walnuts (optional, but it gives it a nice texture)
- 2 cups of grated carrot
Evenly spread batter into the cake pans and bake 23-28 mins
Now, we will make the buttermilk glaze. This makes the cake so moist…..don’t you dare skip it.
In a saucepan add and bring to a boil, let boil for 4 mins then remove from heat. Stir continually.
- 1 cup sugar
- 1.5 teaspoons of baking soda
- 1/2 cup of milk
- 1/2 cup of butter
Remove from heat and add in 1 teaspoon of vanilla
When the cakes come out slowly pour evenly on them. Let cool in the pan for 15 minutes, then remove from pan and let cool completely before adding icing.
Now mix together in a bowl the cream cheese icing:
- 2 Packages of cream cheese
- 1 stick of butter
- 1 cup of heavy whipping cream
- 3 cups of powdered sugar
- 1 teaspoon of vanilla
Beat till the icing is light and creamy, add more powdered sugar if it isn’t sweet enough for you, but it should be 🙂 My husband was pretty happy when he got the beaters 🙂
Now assemble and then put the finishing touches on…..
Warning, I am not the greatest at decorating, so I just like making it decent looking. I with I had the artistic touch, but some people don’t have the touch….
ENJOY! And Happy Easter!