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blue ribbon carrot cake

(6 ratings)
Sqrlmama avatar
Blue Ribbon Recipe by
Lisa Glass
@Sqrlmama
Englewood, OH

Though this recipe came from humble beginnings (it was in a shoebox of recipes my mother had saved since the forties), it has since risen to fame as the best carrot cake ever amongst my family, friends, and coworkers. Nothing like the sawdust-dry carrot cakes you often come across, this one is dense, moist, and very rich. I knew I had a winner when an area restaurant owner tried it at a party and asked if he could feature it on his new spring menu. Plate it up as is, or serve small pieces in decorative cupcake liners. Lovely as a decorated nine-inch layer cake too!

Blue Ribbon Recipe

Moist and wonderful, there are bits of carrots, pineapple, and coconut throughout this carrot cake. What sets this apart is the buttermilk glaze. It's sweet and creamy and adds a special flavor to the carrot cake. On top is a tangy and smooth homemade cream cheese frosting that complements all the flavors in the cake. Perfect for Easter or to make for anyone who loves carrot cake.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 12 -18
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For blue ribbon carrot cake

  • 2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 3 lg
    eggs, well beaten
  • 3/4 c
    vegetable oil
  • 3/4 c
    buttermilk
  • 2 c
    sugar
  • 2 tsp
    vanilla extract
  • 1 can
    Dole crushed pineapple, drained (8 oz.)
  • 2 c
    grated carrots
  • 2 tsp
    cinnamon
  • 3 1/2 oz
    Angel flaked coconut
  • BUTTERMILK GLAZE
  • 1 c
    sugar
  • 1/2 c
    buttermilk
  • 1 Tbsp
    light corn syrup
  • 1/2 tsp
    baking soda
  • 1/2 c
    butter
  • 1 tsp
    vanilla extract
  • CREAM CHEESE FROSTING
  • 1/2 c
    butter, softened
  • 1 tsp
    vanilla extract
  • 8 oz
    cream cheese, softened
  • 2 c
    powdered sugar

How To Make blue ribbon carrot cake

  • Flour, soda, salt, and cinnamon in a bowl.
    1
    Combine flour, soda, salt, and cinnamon in a medium bowl.
  • Eggs, oil, buttermilk, sugar, and vanilla in a mixing bowl.
    2
    Combine eggs, oil, buttermilk, sugar, and vanilla in a large bowl or stand mixer. Beat until smooth.
  • Wet and dry ingredients combined with pineapple, carrots, and coconut.
    3
    Stir dry ingredients into wet ingredients. Mix in drained pineapple, carrots, and coconut.
  • Batter poured into a baking pan.
    4
    Pour batter into a greased and floured 9 x 13 pan.
  • Carrot cake baking in the oven.
    5
    Bake at 350 degrees for 30-40 minutes, or until a wooden toothpick comes out free of wet batter. While the cake is baking, make a buttermilk glaze.
  • Sugar, baking soda, buttermilk, butter, corn syrup, and vanilla in a saucepan for glaze.
    6
    For buttermilk glaze, combine sugar, baking soda, buttermilk, butter, and corn syrup in a heavy pan or small Dutch oven. Bring to a boil; cook for four minutes, stirring constantly. Remove from heat. Stir in vanilla.
  • Pouring buttermilk glaze over hot carrot cake.
    7
    When cake is finished, remove from oven and immediately spread with buttermilk glaze. While cooling, make cream cheese frosting.
  • Butter, cream cheese, vanilla, and powdered sugar combined for frosting.
    8
    For frosting, combine butter and cream cheese until light and fluffy. Add vanilla and powdered sugar. Beat until smooth.
  • Frosted slice of Blue Ribbon Carrot Cake.
    9
    After the cake is cooled completely, spread on cream cheese frosting. Store the cake covered in the refrigerator.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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