0 In Desserts


(Don’t forget to right click and save to your desktop!  Print as a 4×6 photo for your personal record)
Ahhh the memories this cake conjures.  Home.  Family gatherings.  Love… the list goes on.  My Aunt Jill Hayes makes the most wonderful food and this is one of her best.  It is moist, delicious and one of the most delectable cakes you will ever put into your mouth.  I love it so so much.  I’ve added my own favorite icing recipe to make this even more amazing.  I sure hope you will fill your home with the most amazing smell this fall season and enjoy a nice piece of cold carrot cake (that’s the way we like it at our house).  Here are the step by step instructions:
Mix 3 eggs
 3/4 c. Buttermilk
3/4 c. Vegetable Oil into your mixing bowl
 Add 2 c. Sugar
 Add 2 t. Vanilla
In another bowl mix the dry ingredients:
 2 c. Flour, 2 t. Baking Soda, 1/2 t. Salt, and 2 t. cinnamon.  
(I sometimes add a 1/2 t. Freshly ground nutmeg…but that’s just me.)
Mix the dry ingredients into the wet ingredients.
Add 2c. Grated carrots.  I just use my food processor to quickly grate them.

Then drain a small can of crushed pineapple and add it to the mixture. 
Lastly add 1 c. Chopped pecans (I use the “Pecan bites”) and 1 1/2 c. Coconut.

Now, I don’t know about you, but growing up in the South when your mama says, “ALWAYS use Crisco to butter your pan and don’t forget to flour it.  It just won’t be the same…” YOU DO WHAT YOU’RE TOLD.   However, over the years I’ve started using PAM to grease and then add the flour.  BAD daughter.  Either works just fine.  I literally don’t taste the difference. 
Pour the mixture into your 9×13 pan.  I use a glass pyrex pan that’s a tad bigger than that but either will work.   Bake in a preheated 350 degree oven for about 35 minutes or until toothpick inserted comes out clean.  
While it’s cooling.  Make this magical icing.  It literally takes you to another dimension.  Trust me.  I use this on chocolate cupcakes too…just saying.
1 stick of butter, 1 8oz Cream Cheese, 2 pd box Powdered Sugar, 1T vanilla  (yes, Tablespoon), and mix with a little evaporated milk until desired consistency.  Don’t add too much of the milk.  A little at a time.  You don’t want it too thin.
Once the cake has cooled spread that yumminess all over the cake.  AHHH the smell and the happiness.
And HERE IT IS!!!  SOOOOO good.  In our family we love to freeze this cake.  It’s so moist and the icing turns into this wonderful fudge of love.  It’s perfect.  It freezes so well.  Make this ahead and always be prepared to have a homemade treat to share.  If it last that long.  In my home … maybe a week.  Enjoy!

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