BUTTERMILK CARROT CAKE RECIPE RECIPES

BEST CARROT SHEET CAKE RECIPE | MYRECIPES

Best Carrot Sheet Cake Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots (about 3 large carrots)
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can sweetened flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Steps:

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 carrots and next 3 ingredients. Pour batter into a greased and floured 13- x 9-inch pan.
Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.

CARROT CAKE QUICK BREAD RECIPE - SOUTHERN LIVING

Carrot Cake Quick Bread Recipe - Southern Living image

Serve up a slice of carrot cake bread in the morning.

Provided by Pam Lolley

Categories Cakes

Total Time 2 hours 20 minutes

Yield 2 loaves

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour, plus more for dusting
1 ½ cups packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
3 large eggs
1 cup unsalted butter, melted, plus softened butter for greasing
2 cups grated carrots (from 2 large peeled carrots)
1 (8-oz.) can crushed pineapple in juice, drained
1 cup unsweetened shredded coconut
2 teaspoons vanilla extract
½ cup plus 2 Tbsp. whole buttermilk, divided
1 cup chopped toasted pecans
1 cup powdered sugar

Steps:

Preheat oven to 350°F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl.
Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and ½ cup of the buttermilk; continue whisking until combined. Gently stir flour mixture into egg mixture just until incorporated. Gently fold in toasted pecans. Spoon mixture evenly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Tent with aluminum foil, if needed, after 50 minutes to prevent overbrowning.
Cool loaves in pans on a wire rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour.
Whisk together powdered sugar and remaining 2 tablespoons buttermilk in a small bowl; pour or drizzle over cooled loaves.

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