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Grandma's Carrot Cake
SUBMITTED BY:
heybejay
PHOTO BY:
Cheesecakemama
"This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan."
RECIPE RATING:
Read Reviews
(26)
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PREP TIME
40 Min
COOK TIME
45 Min
READY IN
1 Hr 25 Min
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
1/2 cup butter
1 cup white sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
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REVIEWS
Reviewed on Apr. 19, 2003 by DIANNA CAMPBELL
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DIANNA CAMPBELL
Apr. 19, 2003
I tried this recipe today and it was really delicious. Very moist and not as heavy as my old recipe. The buttermilk glaze is easy and tastes great on this cake. Much lighter than the usual cream cheese frosting. Made it for Super Bowl Sunday and everyone loves it! Thanks
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14 users found this review helpful
I tried this recipe today and it was really delicious. Very moist and not as heavy as my old...
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Reviewed on May 17, 2007 by SKerber
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SKerber
May 17, 2007
This is the best carrot cake that I have ever tasted. I made it with cream cheese frosting and it was absolutely delicious. My friends were also amazed at how nice it was.
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6 users found this review helpful
This is the best carrot cake that I have ever tasted. I made it with cream cheese frosting and...
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Reviewed on Aug. 13, 2005 by
IRISHEYES
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IRISHEYES
Aug. 13, 2005
I have to admit I haven't tried the cake part of the this recipe. I wanted a buttermilk glaze for another carrot cake recipe I use and found this one to be much better than the traditional cream cheese frosting. My husband loves this glaze too. I will try the cake recipe.
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6 users found this review helpful
I have to admit I haven't tried the cake part of the this recipe. I wanted a buttermilk glaze...
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Reviewed on Dec. 29, 2004 by BEV0426
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BEV0426
Dec. 29, 2004
I love Carrot Cake, but hate shredding those carrots. So, when I make a carrot cake, I want it to be GOOD. This one is delicious. I served it after Christmas Dinner and got 2 "THIS IS THE BEST carrot cake I have ever had" responses!!!
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6 users found this review helpful
I love Carrot Cake, but hate shredding those carrots. So, when I make a carrot cake, I want it...
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Reviewed on Mar. 12, 2007 by
Sheila
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Sheila
Mar. 12, 2007
My 19 yr old son requested carrot cake for his birthday. I just made this cake. I made it exactly like the recipe says, even sifted the flour like it said to do. I didn't have crushed pineapple but I had chunked. I drained the pineapple and put it in a blender to "crush" it. The cake was so moist! My family loved it. I used the traditional Betty Crocker recipe for Cream Cheese frosting as he requested the "rich stuff". My sons said I should go into the bakery business. This is a real keeper! Thank you!
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5 users found this review helpful
My 19 yr old son requested carrot cake for his birthday. I just made this cake. I made it...
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Reviewed on Nov. 3, 2004 by vcowgirl
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vcowgirl
Nov. 3, 2004
This was great! Just the recipe I was looking for. My mother-in-law used to make it but I couldn't find my recipe. I used a 10 oz.bag of shredded carrots and baked in a bundt pan. Everyone that has tried it wants the recipe.
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5 users found this review helpful
This was great! Just the recipe I was looking for. My mother-in-law used to make it but I...
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Reviewed on Apr. 28, 2007 by
Valerie's Kitchen
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Valerie's Kitchen
Apr. 28, 2007
Wonderful! I baked mine in 2 round cake pans for a round layered cake. I substituted chopped, toasted pecans for the walnuts and reduced the amount of pineapple to 1 cup or an 8 oz. can. I used the frosting recipe from the recipe on this site called "Awesome Carrot Cake with Cream Cheese Frosting" which is a traditional cream cheese frosting.
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4 users found this review helpful
Wonderful! I baked mine in 2 round cake pans for a round layered cake. I substituted...
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Reviewed on Feb. 28, 2005 by
PHATYODA
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PHATYODA
Feb. 28, 2005
This cake was very good but I found the glaze to make it a bit greasy. Next time I make it I will use an icing instead.
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4 users found this review helpful
This cake was very good but I found the glaze to make it a bit greasy. Next time I make it I...
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Reviewed on Aug. 12, 2003 by k. treat
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k. treat
Aug. 12, 2003
This was good..the glaze is the biggest winner...but I still like another carrot cake recipie better.
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4 users found this review helpful
This was good..the glaze is the biggest winner...but I still like another carrot cake recipie...
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Reviewed on Jun. 8, 2008 by
Cheesecakemama
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