M-I-L’s Carrot Cake!

It’s Good Friday and the start of Easter weekend. We celebrate Jesus’ death and resurrection and how because of this event we can now have eternal life with Christ and abundant life on earth! Also with Easter comes images of Spring and bunnies, so what better dessert to represent it than carrot cake! My husband LOVES carrot cake, it’s probably above or tied with strawberry cake as his favorite. And since I love him so much I wanted to make it for him using his mom’s recipe! It is definitely delicious…but after making it myself I now know what goes into it..which is not something I necessarily want to be aware of. SO if you don’t want to be aware of it either, print this recipe and have someone else make it for you! haha Otherwise, here is the recipe that I followed with photos to go along with it! 

Cake Ingredients

  • 2 cups all-purpose flour 
  • 2 teaspoons baking soda
  • 1/2 teaspoon 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 
  • 1 cup chopped pecans or walnuts

Glaze Ingredients

  • 1 cup sugar 
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter or margarine 
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Cream cheese frosting Ingredients

  • 3/4 cup butter or margarine, softened $
  • 1 (8-ounce) package cream cheese, softened $
  • 1 (3-ounce) package cream cheese, softened $
  • 3 cups sifted powdered sugar
  • 1 1/2 teaspoons vanilla extract

1. Grease 3 (9-inch) round cakepans.
2. Stir together first 4 ingredients.

3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.Fold in carrot and next 3 ingredients. (looks kinda gross but tastes delicious!)



4. Pour batter into prepared cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.


5. Prepare glaze by bringing the first 5 ingredients to a boil in a large pot over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Make sure you use a large pot because it does expand when it’s cooking. My original pan was too small and it definitely boiled over and I had to quickly transfer it.


During cooking:


After cooking:



5. Remove cakes from oven and drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.

6. While cakes are cooling, make the frosting by beating butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.


7. Once cakes are completely cooled, frost between layers and on top and sides of cake. Enjoy! My hubby and I will be doing so over the next few days…lol


(I clearly need practice frosting cakes…) Happy (or should I say Hoppy?) Easter!


“Charm is deceptive and beauty is fleeting but a woman who fears the Lord is to praised.” Proverbs 31:30


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