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Carrot Cake Recipe

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This is a scrumptious treat that has been a favorite of families for generations.—Mrs. Harold Podraza, Houston, Texas

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Carrot Cake Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 12 Servings

30 35 65

Ingredients

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon grated orange peel
1/2 teaspoon salt
2 cups grated carrots
1-1/3 cups flaked coconut
1 cup chopped walnuts
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon grated orange peel
4 cups confectioners' sugar

Directions

In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange peel and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks.
In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake. Yield: 12 servings.

Nutritional Analysis: One piece equals 835 calories, 43 g fat (16 g saturated fat), 116 mg cholesterol, 625 mg sodium, 108 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Carrot Cake in Light & Tasty October/November 2001, p20

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Reviews for Carrot Cake

Carrot Cake

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Reviewed on Apr. 16, 2012 by weirich

How is this "light and healthy?"

Reviewed on Jun. 27, 2009 by MargeAZ

I agree with the other poster. I was looking to lighten up an existing recipe, but this is worse than my original one. Don't understand why it was published in Light & Tasty.

Reviewed on Jan. 01, 2009 by cocoafevr

is this really from light and tasty? its seems high in calories/fat to me