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Grandma's Carrot Cake
Grandma's Carrot Cake
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Family-favorite moist and flavorful carrot cake topped with warm buttermilk glaze. Baking tip: Reduce temperature to 325°F for glass pan.
Ingredients:
  • 2 teaspoons baking soda
  • 1 cup vegetable oil
  • 1 cup chopped walnuts
  • 1 (15 ounce) can crushed pineapple, drained
  • 2 cups carrots, grated
  • 1 cup flaked coconut
  • 0.5 cup butter
  • 1 cup white sugar
  • 0.5 cup buttermilk
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and grease a 9x13 inch pan. Then, sift together the flour, baking soda, and cinnamon and set it aside.
  • Combine sugar and oil in a large bowl until blended. Add eggs one at a time, followed by vanilla. Mix in flour mixture until just incorporated. Gently fold in pineapple, carrots, coconut, and walnuts. Pour batter into prepared pan.
  • After baking for 45 minutes, or until a toothpick inserted in the center comes out clean, while the cake is still warm, pierce it with a fork to create holes.
  • To make the glaze, simply melt butter in a saucepan over medium heat, then stir in sugar, buttermilk, and vanilla. Once it reaches a boil, simmer for 5 minutes. Drizzle the warm glaze over the cake and let it cool to perfection.

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