Grandma Peggy’s Outrageous Carrot Cake

Ingredients

• 2.75 cup all-purpose flour
• 4.5 tsp baking soda (3 tsp for the cake; 1½ tsp for the glaze)
• 2.5 tsp ground cinnamon (For the cake)
• 0.5 tsp ground ginger (For the cake)
• 0.25 tsp ground nutmeg (For the cake)
• 0.75 tsp kosher salt (For the cake)
• 5 large eggs (At room temperature)
• 4.25 cup granulated sugar (3 cups for the cake; 1¼ cups for the glaze)
• 18 tbsp vegetable oil (1 cup plus 2 Tbsp; for the cake)
• 2.25 cup buttermilk (1 cup plus 2 Tbsp for the cake; ¾ cup for the glaze; room temperature where specified)
• 1 tbsp orange zest (For the cake)
• 6 tsp vanilla extract (3 tsp for the cake; 3 tsp for the frosting)
• 2.5 cup grated carrots (For the cake)
• 12 oz crushed pineapple (Drained)
• 2 cup sweetened flaked coconut (For the cake and garnish)
• 1.5 cup chopped walnuts (For the cake and garnish)
• 2.25 cup salted butter (¾ cup for the glaze; 1 cup for the frosting; room temperature for the frosting)
• 2 tbsp honey (For the glaze)
• 22 oz cream cheese (At room temperature; for the frosting)
• 8 cup confectioners’ sugar (Sifted; for the frosting)

Steps

1. 1

   Heat the oven to 350°F. Grease three 8-inch cake pans, line the bottoms with parchment, and grease the parchment again.

2. 2

   Sift together the flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.

3. 3

   Beat the eggs, sugar, vegetable oil, buttermilk, orange zest, and 3 teaspoons vanilla until smooth.

4. 4

   With the mixer on low speed, gradually add the sifted dry ingredients, mixing only until combined.

5. 5

   Fold in the grated carrots, drained crushed pineapple, sweetened coconut, and chopped walnuts.

6. 6

   Divide the batter evenly among the prepared pans.

7. 7

   Bake for 35–45 minutes, rotating the pans halfway through, until a toothpick inserted into the cakes comes out clean.

8. 8

   Cool the cakes in their pans for 10 minutes, then turn them onto wire racks set over a baking sheet.

9. 9

   For the glaze, melt the salted butter over medium heat until golden brown and nutty.

10. 10

    Reduce the heat and carefully stir in the glaze sugar, buttermilk, honey, and baking soda.

11. 11

    Bring the glaze to a boil over medium-high heat and cook, stirring often, until it reaches a deep caramel color.

12. 12

    Evenly pour the hot glaze over the warm cake layers, then let the cakes cool completely.

13. 13

    For the frosting, beat the room-temperature butter and cream cheese until smooth, about 3 minutes.

14. 14

    Beat in the remaining 3 teaspoons vanilla.

15. 15

    Turn the mixer off and add the sifted confectioners’ sugar ½ cup at a time, mixing on low after each addition.

16. 16

    Beat the frosting on medium-high speed for 30 seconds.

17. 17

    Evenly frost each cake layer and stack the layers. Insert skewers to secure the assembled cake.

18. 18

    Refrigerate the assembled cake for 30 minutes.

19. 19

    Apply the final coat of frosting, remove the skewers, and smooth frosting over the holes.

20. 20

    Garnish the finished cake with coconut and walnuts.

Notes

The source does not specify the amount of coconut or walnuts to reserve for the garnish. Use some of the listed ingredients for garnish if desired. The glaze is very hot when poured; handle carefully.

Nutrition per serving

• dessert
• cake
• baked
• American
• vegetarian
• carrot cake
• layer cake
• holiday