This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Recipe Summary

prep:
40 mins
cook:
45 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.

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  • In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.

  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.

  • For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Nutrition Facts

643 calories; protein 6.1g 12% DV; carbohydrates 78.5g 25% DV; fat 35.5g 55% DV; cholesterol 67.2mg 22% DV; sodium 323.7mg 13% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2004
I love Carrot Cake but hate shredding those carrots. So when I make a carrot cake I want it to be GOOD. This one is delicious. I served it after Christmas Dinner and got 2 "THIS IS THE BEST carrot cake I have ever had" responses!!! Read More
(63)

Most helpful critical review

Rating: 3 stars
08/12/2003
This was good..the glaze is the biggest winner...but I still like another carrot cake recipie better. Read More
(15)
101 Ratings
  • 5 star values: 74
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/30/2004
I love Carrot Cake but hate shredding those carrots. So when I make a carrot cake I want it to be GOOD. This one is delicious. I served it after Christmas Dinner and got 2 "THIS IS THE BEST carrot cake I have ever had" responses!!! Read More
(63)
Rating: 5 stars
04/19/2003
I tried this recipe today and it was really delicious. Very moist and not as heavy as my old recipe. The buttermilk glaze is easy and tastes great on this cake. Much lighter than the usual cream cheese frosting. Made it for Super Bowl Sunday and everyone loves it! Thanks Read More
(40)
Rating: 5 stars
05/17/2007
This is the best carrot cake that I have ever tasted. I made it with cream cheese frosting and it was absolutely delicious. My friends were also amazed at how nice it was. Read More
(31)
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Rating: 5 stars
03/12/2007
My 19 yr old son requested carrot cake for his birthday. I just made this cake. I made it exactly like the recipe says even sifted the flour like it said to do. I didn't have crushed pineapple but I had chunked. I drained the pineapple and put it in a blender to "crush" it. The cake was so moist! My family loved it. I used the traditional Betty Crocker recipe for Cream Cheese frosting as he requested the "rich stuff". My sons said I should go into the bakery business. This is a real keeper! Thank you! Read More
(28)
Rating: 5 stars
03/24/2016
To all who are thinking of making this cake....It is topped with a buttermilk glaze. A lot of people prefer a carrot cake with cream cheese icing but at least try this one with the glaze. The glaze in my opinion is what really makes this carrot cake stand out from other carrot cakes. It's absolutely amazing! Every time I make this cake it is a huge hit. I have been asked for my recipe countless times. I also love carrot cake with cream cheese icing and did try it on my cake once. It was good but not nearly as good as it is with the glaze. Try it and see for yourself. Read More
(27)
Rating: 5 stars
12/26/2011
This is the same recipe I have used for years. It is excellent as it is. However, my mother or I have made some changes that we think make it even better. I get raves for my cake so it must have worked. First I use all dark brown suger. If your not sure try half white, half brown at first. Then as so many others have done I reduced the oil in half and added that amount of applesauce instead. I also use l tsp cinnamon and l tsp pumpkin pie spice. It sparks it up nicely. In our family it is called the dangerous carrot cake because it is so good it is a danger to all resolve to modration. Read More
(24)
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Rating: 5 stars
11/03/2004
This was great! Just the recipe I was looking for. My mother-in-law used to make it but I couldn't find my recipe. I used a 10 oz.bag of shredded carrots and baked in a bundt pan. Everyone that has tried it wants the recipe. Read More
(20)
Rating: 3 stars
08/12/2003
This was good..the glaze is the biggest winner...but I still like another carrot cake recipie better. Read More
(15)
Rating: 5 stars
06/08/2008
This is very moist and good. I will use this recipe again. I used pecans as I did not have walnuts. As I was making this I realized my can of pineapple was 20 oz so I just used it. As far as texture you could not ask for a more "moist" cake. The changes I will make next time is add some raisins and a little more spice just as that is a personal preferance. I did not use the glaze.. we like cream cheese frosting. I use 1 stick butter 2 cream cheese 2 cups of powder sugar 1 1/2 tsp vanilla for my frosting. Thanks! UPDATE:: I just took a piece out of fridge this morning.. ok the spice sets in this totally rocks the second day even more!! I just changed from 4 to 5 stars. Read More
(14)