Best Carrot Cake

Gary Hayes
1 3-layer cake


2 cups sugar
¾ cup buttermilk
¾ cup vegetable oil
3 plus one egg yolk eggs beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 cups grated carrots
1 cup chopped walnuts
8 ounces crushed pineapple drained
ounces flaked coconut (1 can)
buttermilk glaze
cream cheese frosting
  1. Combine sugar, buttermilk, vegetable oil, eggs, and vanilla; beat well.
  2. Combine flour, baking soda, salt, and cinnamon. Add to wet ingredients, stirring well.
  3. Add carrot, walnuts, pineapple, and coconut. Stir well.
  4. Pour batter into 3 greased and floured 9 inch round cake pans.
  5. Bake at 350 degrees for 35-40 minutes, or until a wooden pick inserted in center comes out clean.
  6. Pour Buttermilk Glaze over warm cake layers. Let cool in pans 15 minutes.
  7. Remove from pans and let cool completely on wire racks.
  8. Spread Cream Cheese Frosting between layers, and on top and sides of cake.

Buttermilk Glaze

1 cup sugar
½ cup buttermilk
½ cup butter
1 tablespoon light corn syrup
½ teaspoon baking soda
1 teaspoon vanilla extract
  1. Combine sugar, buttermilk, butter, corn syrup, and baking soda in a large saucepan.
  2. Bring to a boil over medium heat. Cook 4 minutes, stirring frequently.
  3. Remove from heat. Stir in vanilla.

Yield 2 cups.

Cream Cheese Frosting

16 ounces cream cheese softened
32 ounces powdered sugar sifted
1 cup butter softened
2 teaspoons vanilla extract
  1. Combine cream cheese and butter. Beat at medium speed with an electric mixer until smooth.
  2. Gradually add sugar, beating until light and fluffy. Stir in vanilla.

Yield 3 cups.