HAPPY BIRTHDAY! Say it with Carrot Cake!

FoodIsTherapy is a year old today!  ONE YEAR!  I can’t believe it!  The last year has been an interesting one and I thank you so much for following me along on my journey as a foodie.

So how about we celebrate?  Birthdays call for cake and boy oh boy do I have a cake recipe for you!  My father in law LOVES carrot cake, so I’ve been on the hunt for a really good recipe…and now my search is over.  Seriously.  This is the BEST carrot cake I’ve ever had!  YUM!!!

Enjoy!  And thank you again for your support over the last year – I hope you stick around for the next year (and maybe invite your friends, too)!

The BEST Carrot Cake (believe it or not, this is a Southern Living recipe – that I ever so slightly tweaked!)

  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 2 c. sugar
  • 3/4 c. vegetable oil
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. grated carrot
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (3 1/2-ounce) flaked coconut
  • 1 c. chopped pecans or walnuts

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

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. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze

  • 1 c. sugar
  • 1 1/2 tsp. baking soda
  • 1/2 c. buttermilk
  • 1/2 c. butter
  • 1 TBS light corn syrup
  • 1 tsp. vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting

  • 3/4 c. butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3-ounce) package cream cheese, softened
  • 3 c. sifted powdered sugar
  • 1 1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Advertisements
Categories: American, Desserts, Recipes | Tags: , , , , , | 5 Comments

Post navigation

5 thoughts on “HAPPY BIRTHDAY! Say it with Carrot Cake!

  1. Happy birthday and I love that lovely recipe you have just shared with us! =)

  2. ANOTHER CARROT CAKE – I’ve seen 3 :D, one of them by me! Congrats on the year, really good stuff. I hope you’re around for a long time to come :)

  3. Oh, yum! This cake looks fabulous!

  4. That’s wonderful. I really enjoy your blog and this picture says about a million reasons why. OK, and I love the Mexican posts too!

  5. Pingback: “Cracked Earth” Chocolate Cake « foodistherapy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: