The Ultimate Carrot Cake

These layers are tender, so remove from pans carefully!

The Ultimate Carrot Cake
Serves 12
These layers are tender, so remove from pans carefully!
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Total Time
4 hr 35 min
Total Time
4 hr 35 min
  1. 1 1/2 cups chopped pecans
  2. 1 tablespoon butter, melted
  3. 1/8 teaspoon kosher salt
  4. 2 1/2 cups all-purpose flour
  5. 2 teaspoons baking soda
  6. 1 1/2 teaspoons ground cinnamon
  7. 1/2 teaspoon ground nutmeg
  8. 1/2 teaspoon table salt
  9. 1/2 cup butter, softened
  10. 1 cup granulated sugar
  11. 1 cup firmly packed light brown sugar
  12. 1/2 cup canola oil
  13. 3 large eggs
  14. 3/4 cup buttermilk
  15. 2 teaspoons vanilla extract
  16. 3 cups grated carrots
  17. 1 cup peeled and grated Granny Smith apple
  18. 1 cup sweetened flaked coconut
  1. Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
  2. Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
  3. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
  4. Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.
  1. Recipe Courtesy of My Recipes.
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