How to make it

  • Instructions for the Cake:
  • Preheat the oven to 350ºF.
  • Generously butter two 9-inch round cake pans, each about 1 ½ inches deep.
  • Dust each cake pan with about 1 tablespoon of flour and tap out the excess.
  • In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
  • In a large mixing bowl, whisk the eggs until blended.
  • Add the sugar, oil, buttermilk, and vanilla and thoroughly incorporate.
  • Add the pineapple, carrots, coconut and 1 cup of the walnuts and mix well, then add the flour and fold into the batter with a rubber spatula.
  • Divide the batter evenly between the cake pans.
  • Bake on the center rack of the oven for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.
  • Instructions for the Glaze:
  • While the cake is baking, mix together the sugar, buttermilk, butter, corn syrup, and baking soda until well blended in a small saucepan.
  • Set the pan over medium heat and bring to a simmer and cook for about 3 minutes, stirring, until heated through and the sugar dissolves.
  • Remove the pan from the heat and whisk in the vanilla.
  • Set aside and cover to keep warm.
  • Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets.
  • Using a toothpick, poke about 20 holes in the top crust of each cake layer.
  • Do not poke holes deeper than halfway through the cakes.
  • Whisk the glaze and pour it evenly over the cake layers.
  • Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours, or until completely chilled.
  • Instructions for the frosting:
  • I
  • n the bowl, using an electric mixer fitted with the paddle attachment and set on medium speed or with a handheld mixer on medium speed, beat the butter and cream cheese for about 2 minutes or until fluffy.
  • Add the confectioners' sugar, orange juice, orange zest, and vanilla. Mix slowly so that the sugar doesn't fly out of the bowl.
  • Gradually increase the speed and beat for about 1 minute or until the frosting is smooth.
  • Instructions To Assemble:
  • Remove the cake layers from the refrigerator and invert them on a work surface.
  • You might need to run a kitchen knife around the edges to loosen the layers.
  • Put 1 layer on a platter, glazed-side down.
  • Put about 1 1/2 cups (a third) of the frosting on the center of the cake layer and spread it evenly over the cake.
  • There should be a layer of frosting about 1/2 inch thick.
  • If the frosting is soft, return the cake to the refrigerator to stiffen it up.
  • Put the other layer on top of the cake, glazed-side down, and frost the top of the cake with about 1 1/2 cups (a third) of the frosting.
  • With the remainder of the frosting, cover the sides of the cakes with a thin layer.
  • With the tip of the spatula, press lightly into the top layer of frosting and pull it up to form little spikes.
  • Repeat over the entire top of the cake.
  • Lightly sprinkle top of the cake with about 3 tablespoons of chopped walnuts.
  • Press the remaining walnuts onto the sides of the cake.
  • Serve at room temperature.

Reviews & Comments 6

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  • cabincrazyone 9 years ago
    Carrot cake is my favorite cake. This is one dessert that chocolate can't beat!
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    " It was excellent "
    mamalou ate it and said...
    Sounds incredible!
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  • laxmom07 9 years ago
    my mother in law had a to-die-for carrot cake recipe that I cannot find. I do believe I've found a replacement!
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    " It was excellent "
    juels ate it and said...
    Never tried this version before, but my family loves carrot cakes. Bookmarking this, I'll be making it for sure!
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    " It was excellent "
    momo_55grandma ate it and said...
    a wonderful carrot cake love it thanks
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    " It was excellent "
    gapeach55 ate it and said...
    Absolutely Perfect! High 5! Can't hardly wait for this one!
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