How To make Blue Ribbon Carrot Cake

Coffee... Rambling... and a GREAT Carrot Cake recipe

Yall my coffe was STRONG lol. Had me rambling on and on. I wanted to try making a carrot cake from scratch so I found a highly reviewed recipe and gave it a try. Soooooo GOOD! So MOIST! Give it a try. You will LOVE it xoxo

#CarrotCake #Cake #Dessert

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CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup buttermilk
1/2 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
8 ounces crushed pineapple (drained*)
2 cups finely grated carrot
1 cup sweetened shredded coconut
1 cup chopped pecans or walnuts (optional)

BUTTERMILK GLAZE
1/2 cup granulated sugar
1/4 cup buttermilk
1/4 cup butter
1/4 teaspoon baking soda
1 teaspoon vanilla extract

CREAM CHEESE FROSTING
8 ounces cream cheese (softened)
1/4 cup butter (softened)
1 cup powdered sugar
1 1/2 teaspoons vanilla extract


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Blue Ribbon Carrot Cake recipe

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loridianebrown@gmail.com

Lori Brown
Po box 1183
Imboden, Arkansas
72434

Cake. ..350 oven
2c. AP flour
2 t. Baking soda
1/2 t. Salt
2 t. Cinnamon
1 1/2 c.sugar
3/4 c. Buttermilk
1/2 c. Oil
3 eggs
2 t. Vanilla
8 oz. Crushed pineapple drained
2c. Grated carrots
1 c. Coconut
1 c. Chopped pecans

Glaze 1/2 c.sugar....1/4 c. Buttermilk...1/4 c. Butter...1/4 t. Baking soda...1 t. Vanilla

Frosting....8 oz. Softened cream cheese....1/4 c.soft butter....1 c. Powdered sugar....11/2 t. Vanilla

Best Carrot Cake for Easter

Why is my Carrot Cake so Good? - Old Fashioned Baking at Home

Why is my Carrot Cake so Good? - Old Fashioned Baking at Home - Free Recipe Download:


Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Carrot Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.

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Favorite Carrot Cake (Recipe is in our Vol. 1 Cookbook)
2 1/2 CUPS SUGAR
4 EGGS
2 TSP. VANILLA
1 CUP COOKING OIL
1 1/2 TSP. CINNAMON
1/2 TSP. GROUND GINGER
2 1/4 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
3 CUPS CARROTS (PEELED & GRATED)
1 SMALL CAN CRUSHED PINEAPPLE
1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR)
In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing if desired

Cream Cheese Icing (Recipe in our Vol. 1 Cookbook)
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, addmilk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.

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Carrot Cake

Carrot Cake! With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the fluffiest ever cream cheese frosting, this has the perfect texture and flavour. Easy and foolproof, absolutely to-die for!

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Buttermilk Glaze on Carrot Cake