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Outrageous Carrot Cake
RECIPE BY: Sydney Mike
Over the years I've grown tired of the somewhat dry carrot cakes and the cream cheese frosting, so when the original of this recipe came to my attention I was intrigued with it. From time to time I reworked it, finally settling on this current version. One of the things I like about it is that with a little imagination, this cake can also be made into a Pineapple Upside Down Carrot Cake!
Posted on: Jan 10, 2007
Ingredients
Directions
1
Preheat oven to 350 degrees F.2
Grease & flour a 13"x9" baking dish, preferably glass.3
In a large bowl, whisk or sift together flour, soda, cinnamon & salt.4
In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.5
Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.6
Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.7
For the glaze--& 10 MINUTES BEFORE THE CAKE IS DONE--in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.8
Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.9
Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.10
Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!
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Featured Reviews for This Recipe
From: Melanie Adrienne
On Sep 13, 2007
Outstanding! Did not have any trouble understanding when to add buttermilk as it was listed once at the top for the cake ingredients and again at the bottom with the glaze ingredients. Very nice recipe 
Thanks!
From: Florence in Eastern coast
On Jan 16, 2007
This cake was delicious!!! I have received nothing, but rave reviews. However, I only gave this recipe 4 stars, because the glaze recipe is foggy. On this list of ingredients "buttermilk" is only listed once, but the instructions direct you to add "buttermilk" to the cake batter and then later, buttermilk is mentioned again. Needless to say, I skipped the glaze and just went with a "vanilla cream cheese icing" and it was still delicious!!!
From: Engrossed
On Feb 14, 2007
Very nice, dark, heavy, moist choc full of raisins and flavor carrot cake. I made it according to the recipe except I omitted the coconut and forgot the vanilla in the glaze. It still turned out fabulous. I've never made a carrot cake like it! I can't figure out what it reminds me of...date nut bread?...Mine baked for only 55 minutes until testing clean. I found this even better after the 2nd day. It doesn't need it but I think I'd like to try this with cream cheese frosting. Thanks for the keeper recipe Sydney Mike!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 24 servings |
||
| Calories 385 | ||
| Calories from Fat 178 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.8g | 30% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 221mg | 9% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 50.9g | 16% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 36.0g | ||
| Protein 4.6g | 9% | |
| Vitamin A 3624mcg | 72% | |
| Vitamin B6 0.2mg | 7% | |
| Vitamin B12 0.1mcg | 2% | |
| Vitamin C 2mg | 4% | |
| Vitamin E 2mcg | 6% | |
| Calcium 46mg | 4% | |
| Iron 1mg | 5% | |
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