Dessertscountryliving5.0
Nanny's Full o' Love Glazed Carrot Cake
Linda Drumm of Victor, Idaho shares her winning recipe from our 2005 "Mom's Best Cake Contest." This cake beat out nearly 900 others to become a finalist!
👥 16 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make the cake: Heat oven to 350°F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the sides and paper and dust with flour. Set aside. Sift the flour, 2 teaspoons baking soda, cinnamon, and salt together in a large bowl. Set aside. Whisk the eggs, oil, 3/4 cup buttermilk, 2 cups granulated sugar, and vanilla extract together until combined, about ⏱️ 2 minutes, and stir into the flour mixture. Add the pineapple, carrots, pecans, raisins, and coconut and stir to combine. Divide the batter between the pans and bake until a wooden skewer inserted into the middle of each cake comes out clean, about ⏱️ 45 minutes.
large eggs3
2
Make the glaze: Eight minutes before the cakes are done, bring the corn syrup, the remaining 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1 cup granulated sugar, and 1/2 cup butter to a medium boil for 3 to ⏱️ 5 minutes. Pour all of the glaze over the hot cakes in their pans. Cool cakes in pans, on a wire rack.
3
Make cream cheese frosting: Place the cream cheese and remaining 1/4 cup butter in a bowl and beat, using a mixer set on high speed, for about ⏱️ 2 minutes. Reduce mixer speed to medium, add the confectioners' sugar and lemon juice, and beat until smooth.
4
Assemble the cake: Unmold cakes and place 1 layer on a cake plate. Spread a third of the cream cheese frosting over the layer, top with the remaining layer. Frost cake top and sides with remaining frosting.
Nutrition Facts
calories
575 calories
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