Buttermilk-Carrot Cake
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Dear SOS: Would you please print a good carrot cake recipe, if not your best? Thank you.
Gloria Lozano
Rosemead
Dear Gloria: How about two carrot cake recipes? The first one is Virginia Eville’s best and it has a good buttermilk glaze. It was published in our old “My Best Recipe” column. We’re also including Kathy’s Broadway Carrot Cake, from 1995, with the more traditional, ever-popular cream cheese frosting.
Cake
Heat the oven to 350 degrees. Lightly butter and flour a 13-by-9-inch baking pan. Set aside.
Sift together the flour, baking soda, cinnamon and salt in a bowl. Set aside.
Beat the eggs and sugar until light, about 3 to 4 minutes. Beat in the oil, buttermilk and vanilla. Stir in the flour mixture just until blended. Gently stir in the pineapple, carrots, nuts and coconut.
Bake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes.
Buttermilk frosting
Combine the sugar, buttermilk, butter, corn syrup and baking soda in a saucepan. Bring to boil. Boil 5 minutes. Remove from the heat and stir in the vanilla.
Pierce the hot cake all over with a fork. Pour the frosting over the top. Let stand until cool.
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