KTVB Recipes

Find posts by keyword
Find posts by date


Chef Lou's Best Ever Carrot Cake

Chef Lou's Best Ever Carrot Cake



Posted on May 14, 2011 at 9:05 AM

Updated Friday, Nov 22 at 4:05 PM

Best Ever Carrot Cake

2 Cups Flour                                   
2 teaspoons Baking Soda                           
½ teaspoon Salt                                   
2 teaspoon Cinnamon                               
2 cups Sugar                                   
1 cup Vegetable Oil                           
1 cup Buttermilk                               
3 Eggs                                   
3 cups Grated Raw Carrots                       
1 cup Pecans                               
2 teaspoons Vanilla Extract                           

Combine first four ingredients in a mixing bowl.
Set aside.
Combine sugar, oil, buttermilk, and eggs in a large mixing bowl; beat for 1 minute.
Add dry ingredients; mix in well.
Fold in carrots, pecans, and vanilla.
Spoon batter into two greased 10 inch round cake pans.
Bake at 350 degrees for 45-55 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes.
Take cakes out of pans and place them on a platter.

Pour buttermilk glaze over the cakes.

Buttermilk Glaze
1 cup sugar
½ cup butter
½ cup buttermilk
1 teaspoon baking soda
2 tablespoons light corn syrup
2 teaspoons vanilla extract

Bring first five ingredients to a boil in a saucepan, stirring constantly.
Remove from heat, stir in vanilla and cool slightly.