The Best Carrot Cake with Orange Cream Cheese Frosting
April 9, 2020
Persons
12
Serving Size
1 Slice
Ingredients
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 3/4 cup oil
- 3/4 cup buttermilk
- 2 cups sugar
- 2 tsp vanilla
- 8 oz can crushed pineapple
- 2 cups grated carrots
- 3 1/2 oz shredded coconut (sweetened or unsweetened)
- 1 cup chopped walnuts (optional)
- Glaze:
- 1 cup sugar
- 1 tsp baking soda
- 1/2 cup buttermilk
- 1 stick melted butter
- 1 T light corn syrup
- 1 tsp vanilla
- Frosting:
- 1 stick salted butter
- 8 oz cream cheese
- 1 tsp vanilla
- 2 cups powdered sugar
- 1 tsp orange juice (I like to use a little more)
- 1 tsp orange peel
Instructions
- Mix ingredients for cake together in a mixing bowl with hand mixer.
- Bake in greased 9 x 13 pan for 1 hour at 350 degrees.
- When done, poke holes with the handle of a wooden spoon and pour glaze over the top of the cake.
- You can also use 2 round pans instead and make a layer cake - decrease baking time to 30 minutes if you use round pans - poke each cake layer with a fork instead of a wooden spoon and brush the glaze over the top of the cake with a pastry brush.
- When cool, frost with cream cheese frosting.
- If making a layer cake, lay one cake layer on a cake stand.
- Frost the top of the cake, add next layer.
- Frost the top and sides of cake.
- Store in the refrigerator.