Nanny's Full o' Love Glazed Carrot Cake

Name: Nanny's Full o' Love Glazed Carrot Cake
Prep time: 20 min
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter at room temperature, plus more for cake pans; 2 c. all-purpose flour, plus more for cake pans; 2 1/2 tsp. baking soda; 2 tsp. cinnamon; 1/2 tsp. kosher salt; 3 large eggs; 3/4 c. canola oil; 1 1/4 c. buttermilk; 3 c. granulated sugar; 1 tsp. vanilla extract; 2/3 c. crushed pineapple, drained; 2 c. grated carrots; 1 c. chopped pecans; 1/2 c. raisins; 1/2 c. sweetened flaked coconut; 2 tbsp. light corn syrup; 6 oz. cream cheese, at room temperature; 2 c. sifted confectioners' sugar; 2 tsp. fresh lemon juice

A delicious glaze underneath the frosting makes this cake spectacular.

By Linda DrummPublished: Jun 25, 2007

2 Ratings

Jump to recipe

Charles Schiller

Yields:

16 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Cal/Serv:

575

Linda Drumm of Victor, Idaho shares her winning recipe from our 2005 "Mom's Best Cake Contest." This cake beat out nearly 900 others to become a contest finalist!

Advertisement - Continue Reading Below

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter at room temperature, plus more for cake pans
2 cups all-purpose flour, plus more for cake pans
2 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. kosher salt
3 large eggs
3/4 cup canola oil
1 1/4 cups buttermilk
3 cups granulated sugar
1 tsp. vanilla extract
2/3 cup crushed pineapple, drained
2 cups grated carrots
1 cup chopped pecans
1/2 cup raisins
1/2 cup sweetened flaked coconut
2 Tbsp. light corn syrup
6 oz. cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tsp. fresh lemon juice

Directions

1. Step 1Make the cake: Heat oven to 350°F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the sides and paper and dust with flour. Set aside. Sift the flour, 2 teaspoons baking soda, cinnamon, and salt together in a large bowl. Set aside. Whisk the eggs, oil, 3/4 cup buttermilk, 2 cups granulated sugar, and vanilla extract together until combined, about 2 minutes, and stir into the flour mixture. Add the pineapple, carrots, pecans, raisins, and coconut and stir to combine. Divide the batter between the pans and bake until a wooden skewer inserted into the middle of each cake comes out clean, about 45 minutes.
2. Step 2Make the glaze: Eight minutes before the cakes are done, bring the corn syrup, the remaining 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1 cup granulated sugar, and 1/2 cup butter to a medium boil for 3 to 5 minutes. Pour all of the glaze over the hot cakes in their pans. Cool cakes in pans, on a wire rack.
3. Step 3Make cream cheese frosting: Place the cream cheese and remaining 1/4 cup butter in a bowl and beat, using a mixer set on high speed, for about 2 minutes. Reduce mixer speed to medium, add the confectioners' sugar and lemon juice, and beat until smooth.
4. Step 4Assemble the cake: Unmold cakes and place 1 layer on a cake plate. Spread a third of the cream cheese frosting over the layer, top with the remaining layer. Frost cake top and sides with remaining frosting.