There is carrot cake and then there is Irene’s Carrot Cake. If you haven’t had Irene’s, you are missing out. My mom’s carrot cake is over-the-top delicious. It’s the most requested birthday cake for almost every member of our family.
At the top of that list is my husband and my brother-in-law. Sometimes a waiter in a restaurant will convince them to order their carrot cake. They claim it’s the best and that they are known for it. After the first bite, without fail, the first word’s out of their mouth is that it doesn’t even compare to my moms. They are her biggest fans.
Why is it so good? It’s moist and full of flavor and it has the creamiest cream cheese frosting that will have you scraping your dish for every last bit.
It is baked in a sheet pan so it’s only one layer. So much easier than a multi-level cake.
Enough said! Here’s the recipe that we all love.
Irene’s Carrot Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 2 cups sugar
- ¾ cup vegetable oil
- ¾ cup buttermilk*
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 3 large carrots)
- 1 8-ounce can crushed pineapple, drained
- 1¼ cups sweetened coconut flakes
- 1 cup chopped pecans or walnuts
- CREAM CHEESE FROSTING
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 5 cups confectioner's sugar
- TOPPING
- ½ cup walnuts, finely chopped
- 4 tablespoons light brown sugar, firmly packed
- Preheat oven to 350 degrees. Grease and flour a 9"x13" pan.
- Stir together first four ingredients (flour, baking soda, cinnamon and salt).
- Beat eggs and next four ingredients (eggs, sugar, oil and buttermilk) at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.
- Fold in carrots and next three ingredients. Pour batter into greased and floured 9"x13" inch pan.
- Bake at 350 degrees for 30 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 13 more minutes or until a wooden pick inserted in center comes out clean.
- Transfer pan to a wire rack and cool for 10 minutes. Turn cake out onto rack to cool completely.
- TO PREPARE FROSTING: Beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla and then confectioner's sugar until well blended.
- TO PREPARE TOPPING: Mix together nuts and brown sugar.
- Place cake on serving plate. Spread frosting over top and sides. Sprinkle with nut mixture. Makes 12 servings.
- *To make buttermilk, combine a tablespoon of vinegar or lemon juice and add to the milk. Stir well. Let stand five minutes before you use it. It has just about the same taste and effect as buttermilk.
If you are a coffee lover, have a cup ready to enjoy with this delicious cake.
Refrigerate any leftovers. Bring to room temperature before serving for that soft buttercream taste.
Trust me, it will be love at first bite!
Let me know if you make this.
YUMMY! Carrot cake is my favorite. After I lose 10 pounds I will treat myself. Thank you!
Yum!!! The best indeed!!!
Without a doubt…IT IS THE BEST CARROT CAKE EVER!
My favorite cake! Perhaps I’ll make this one for my birthday/housewarming party I’m thinking of having in June. I’ll print it out. xoxox, Brenda
If the name “Irene” precedes the title of the recope, it’s a keeper! I’ve added this to my Recipe Bucket List.
Yes Debbie, you are right! Irene’s signature dishes are the best and this carrot cake is one of them!