Recipe by heybejay
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
crushed pineapple, drained
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!!!
This was good..the glaze is the biggest winner...but I still like another carrot cake recipie better.
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
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.
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!
To all who are thinking of making this cake....It is topped with a buttermilk glaze. Alot of people prefer a carrot cake with cream cheese icing, but at least try this one with the glaze. The glaze, in my opinion, is what really makes this carrot cake stand out from other carrot cakes. It's absolutely amazing! Every time I make this cake it is a huge hit. I have been asked for my recipe countless times. I also love carrot cake with cream cheese icing and did try it on my cake once. It was good, but not nearly as good as it is with the glaze. Try it and see for yourself.
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.
This is the same recipe I have used for years. It is excellent as it is. However, my mother or I have made some changes that we think make it even better. I get raves for my cake so it must have worked. First I use all dark brown suger. If your not sure try half white, half brown at first. Then as so many others have done I reduced the oil in half and added that amount of applesauce instead. I also use l tsp cinnamon and l tsp pumpkin pie spice. It sparks it up nicely. In our family it is called the dangerous carrot cake because it is so good it is a danger to all resolve to modration.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 320
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a sweet, moist and rich cake with cream cheese frosting.
Watch how to make a 5-star carrot cake recipe.
Make this sinfully rich carrot cake--and sit back and enjoy the compliments.