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
Ingredients
  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
Instructions
  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.
Notes
  1. Recipe Courtesy of My Recipes.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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