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Grandma's Moist Carrot Cake

4.6
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PREP TIME
40 min
COOKING TIME
45 min
TOTAL TIME
85 min
SERVINGS
12 servings
Dessert
Grandma's Moist Carrot Cake
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups carrots, grated
  • 1 (15 ounce) can crushed pineapple, drained
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • 1 cup white sugar
  • 1/2 cup butter
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
Instructions
1
Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
To prevent the cake from sticking, lightly coat a 9x13-inch baking dish with non-stick cooking spray.
3
In a separate bowl, whisk together the flour, baking soda, and cinnamon until well combined; set it aside for now.
4
In a large mixing bowl, combine the sugar and oil until they form a smooth mixture.
5
Add eggs one at a time to this bowl, beating well after each addition before adding the next.
6
Once all eggs are incorporated, stir in vanilla extract.
7
Gradually add the flour mixture to this bowl, mixing until just combined.
8
Gently fold in the carrots, pineapple, walnuts, and coconut to distribute them evenly.
9
Pour the cake batter into the prepared 9x13-inch baking dish.
10
Bake in a preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
11
While the cake is still warm, use a fork to create holes in it.
12
This step helps the glaze penetrate evenly.
13
To make the glaze, combine sugar, butter, buttermilk, and vanilla in a saucepan.
14
Bring the mixture to a boil over medium heat before reducing the heat and cooking for 5 minutes.
15
Pour this warm glaze over the cake, allowing it to cool completely before serving.