Grandma Peggy's Outrageous Carrot Cake
Grandma Peggy's Outrageous Carrot Cake
Ingredients
For the Carrot Cake
- 2 cups all-purpose flour, sifted
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups carrots, finely grated
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
For the Caramelized Buttermilk Glaze
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon. Set aside.
⏱️ 5 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the large eggs until light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing until well combined.
⏱️ 5 min
- 4
Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Fold in the finely grated carrots, sweetened shredded coconut, and chopped walnuts until evenly distributed throughout the batter.
⏱️ 5 min
- 6
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 7
While the cakes are baking, prepare the Caramelized Buttermilk Glaze. In a medium saucepan, combine the granulated sugar, buttermilk, unsalted butter, and baking soda. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally.
⏱️ 10 min
- 8
Remove the glaze from heat and stir in the vanilla extract. Set aside to cool slightly.
⏱️ 2 min
- 9
Once the cakes are out of the oven, immediately pour the warm buttermilk glaze evenly over both hot cakes. Let the cakes cool completely in the pans on a wire rack. This allows the glaze to soak in.
⏱️ 90 min
- 10
Once the cakes are completely cool, remove them from the pans. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
⏱️ 10 min - 11
Gradually add the sifted confectioners' sugar to the cream cheese mixture, beating until light and fluffy. Stir in the vanilla extract.
⏱️ 5 min
- 12
Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
⏱️ 10 min
- 13
Chill the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Grandma Peggy's Outrageous Carrot Cake
Ingredients
For the Carrot Cake
- 2 cups all-purpose flour, sifted
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups carrots, finely grated
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
For the Caramelized Buttermilk Glaze
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners' sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon. Set aside.
⏱️ 5 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the large eggs until light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing until well combined.
⏱️ 5 min - 4
Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Fold in the finely grated carrots, sweetened shredded coconut, and chopped walnuts until evenly distributed throughout the batter.
⏱️ 5 min - 6
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 7
While the cakes are baking, prepare the Caramelized Buttermilk Glaze. In a medium saucepan, combine the granulated sugar, buttermilk, unsalted butter, and baking soda. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally.
⏱️ 10 min - 8
Remove the glaze from heat and stir in the vanilla extract. Set aside to cool slightly.
⏱️ 2 min - 9
Once the cakes are out of the oven, immediately pour the warm buttermilk glaze evenly over both hot cakes. Let the cakes cool completely in the pans on a wire rack. This allows the glaze to soak in.
⏱️ 90 min - 10
Once the cakes are completely cool, remove them from the pans. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
⏱️ 10 min - 11
Gradually add the sifted confectioners' sugar to the cream cheese mixture, beating until light and fluffy. Stir in the vanilla extract.
⏱️ 5 min - 12
Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
⏱️ 10 min - 13
Chill the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 30 min