Since it’s Friday and the first day of Spring, I decided we should celebrate with cake!  I made this super moist, rich carrot cake that includes pineapple and coconut. What?  Well, let’s not stop there…it also has a buttermilk glaze and it topped off with a sour cheese icing.  With every bite of this cake you can taste the sweet pineapple along with tender carrot all wrapped up in delicious cake.


I hope that you’ll take some time this weekend to celebrate spring no matter what the weather is in your part of the world. It’s been a long, nasty winter and I think we all deserve a sweet treat so, I’m grabbing a big slice of carrot cake and a cup of coffee ~ cheers friends!
Carrot Cake

2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs – room temperature
2 cups sugar
3/4 cup vegetable oil
3/4 cup butter milk
2 teaspoons vanilla
2 cups grated carrot
1 8-oz can crushed pineapple – drained
1/3 cup flaked coconut

  • Heat oven to 350 degrees.
  • Lightly grease and flour a bundt pan.
  • Stir together first 4 ingredients.
  • Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  • Add flour mixture, beating at low speed until blended.
  • Fold in carrot, pineapple and coconut.
  • Pour batter into prepared pan. Bake cake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean.
  • Drizzle buttermilk glaze over cake and cool in pan for 15 minutes.
  • Gently remove cake from pan and continue to cool on wire rack.
  • Pour cream cheese icing over cake.  Slice and serve.
Buttermilk Drizzle

1/2 cup sugar
3/4 teaspoon baking soda
1/4 cup buttermilk
1/4 cup butter
2 teaspoons light corn syrup
1/2 teaspoon vanilla
  • Bring first 5 ingredients to a boil in a large heavy bottom pot at med-high heat.
  • Cook, stirring often for 4 minutes.
  • Remove from heat, stir in vanilla.

Sour Cream Icing

4 tablespoons butter – softened
1/2 cup sour cream
1/2 teaspoon vanilla1/2 teaspoon lemon juice1/4 teaspoon salt2 2/4 cups confectioners sugar
  • Using a hand mixer, cream butter, sour cream, vanilla and lemon juice until smooth.
  • Gradually add confectioners sugar.
  • Add salt and mix until smooth.
  • Pour icing around top of cake allowing it to run down the sides.
Original recipe from Southern Living, October 1997