You guys already know that I get a lot of my recipes from Chrissy Teigen. And since I haven’t been screwing them up, I stick with her recs. So when she mentioned that she googled “best carrot cake recipe” and got to-die-for results from this one, I was ready to BAKE! And boy, was I seriously impressed by my baking skillz. Just kidding. The recipe obviously gets the credit, and it deserves it! My husband and I obliterated much of this huge, towering 3-tier cake within an embarrassingly short time frame. We also shared with friends, who were blown away. So what I’m saying is make this.
You can check out the recipe here. However, I will include the ingredients and directions in this post, too. For the most delectable carrot cake, don’t forget to make the buttermilk glaze and cream cheese frosting!
Ingredients for the cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon of salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce can flaked coconut) *I couldn’t find this so I just used the organic unsweetened flake coconut from Trader Joe’s
- 1 cup chopped pecans or walnuts
Preheat the oven for 350.
Line three 9-inch round cakepans with wax paper. I used 8-inch round disposable aluminum ones since they were the only ones I could find in the store. I cut the wax paper to fit the circular cakepan.
Lightly grease and flour the wax paper. I have no idea if this is proper flour-ing.
Stir together the flour, baking soda, salt, and cinnamon.
Next, beat the eggs with the sugar, vegetable oil, buttermilk, and vanilla extract at medium speed with an electric mixer until smooth. I don’t own a mixer so I hand beat everything.
Add the first flour mixture to the egg mixture, beating at a low speed until blended. Now it’s time to grate your carrots.
Add the carrots, pineapple, coconut flakes to your mixture. Warning: the batter won’t look that appetizing. But take that ugly batter and bake at 350 for 25-30 minutes.
While the cake’s baking, let’s move on to the buttermilk glaze.
- 1 cup sugar
- 1 and 1/2 teaspoons of baking soda
- 1/2 cup buttermilk
- 1/2 cup butter or margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Bring the first 5 ingredients to a boil in a large Dutch oven (that’s a heavy cooking pot with a lid) over medium-heat. I used a regular pot.
Let that sweet concoction boil for 4 minutes. Stir frequently. Remove from heat, and stir in vanilla.
Next comes the frosting!!
- 3/4 cup butter or margarine, softened
- 1 (8-ounce) package of cream cheese, softened
- 1 (3-ounce) package of cream cheese, softened- not sure why it was written like this. I was like, “Why not just write 11-ounces of cream cheese??” But I’m not a baker. Maybe this makes sense to bakers?
- 3 cups sifted powdered sugar
- 1 and 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Ok, this part was REALLY hard to do by hand. The cream cheese and butter stayed separated. So I threw it in the blender where a lot of it frothed up really nicely, but it wouldn’t really mix. So I threw it back in a bowl and hand whipped that. Whew! That was my way around a mixer, but I think I just need to buy one.
Add powdered sugar and vanilla. Beat until smooth.
DING! The cake is done!
You will be able to tell the cake is done by inserting a wooden pick (or chopstick- so Asian) in the center. If it comes out clean, it’s ready for its next moves.
Drizzle the buttermilk glaze evenly over the layers. You can cool in pans on wire racks for 15 minutes. Then you remove them from the pans and allow them to cool completely on wire racks. Look, I have no wire racks and no space for such things in our tiny kitchen. I just flipped the cakes out of their pans, drizzled, and let them chill on plates.
Spread the cream cheese frosting between layers and on top and sides of the cake. I was horrible at this. The top part came out ok, but the sides were a mess. I don’t think I allowed the cake to cool long enough so parts of the cake were crumbling under the pressure of my frosting knife. So definitely WAIT until your cake cools. I had to leave the apartment, so I was in a rush.
Add the crushed walnuts/pecans!
Ta-Dah! You can’t tell how massive this thing is here. But those are three 8-inch round cakes on top of each other. It was like 7 inches tall. Just a hunk of heavenly, moist (sorry), deliciousness.
Do you like how I had to take photos of it in our bedroom? Our lighting in the kitchen is terrible. Anyway, I highly recommend this recipe- even for newbies in the kitchen. It truly gave me confidence in baking. I feel like I can move on to other cakes and pastries! And I feel like it tricked my husband into loving me more. Heh heh.