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

Brighten up your carrot cake by making it with pineapple and coconut, topped off with a sour cheese icing.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cake, Dessert
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com

Ingredients

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 can (8 oz) crushed pineapple – drained
  • 1/3 cup flaked coconut

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

Sour Cream Icing

  • 4 tablespoons butter – softened
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 2 1/2 cups confectioners sugar

Instructions

Carrot Cake

  • 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

  • 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

  • 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.

Notes

Original recipe from Southern Living, October 1997

homemade carrot cake

 

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