Monday, April 8, 2013

Carrot Babycakes

I baked this recipe originally as a 3-layer cake but it was not very photo-worthy.  I repeated the recipe and this time I made it in my square muffin pan along with round muffin pan.  It turned out much better and it was for a crowd which worked even better with everyone getting their own little cake.  This is a Southern Living recipe from 1997.  The buttermilk glaze takes a while but I believe this is the key to this very moist carrot cake recipe.  It will replace my Tropical Carrot Cake recipe I posted in the early stages of my blog.


2 cups all-purpose flour 
2 teaspoons baking soda 
1/2 teaspoon salt
2 teaspoons ground cinnamon  
3 large eggs 
2 cups sugar 
3/4 cup vegetable oil 
3/4 cup buttermilk 
2 teaspoons vanilla extract 
2 cups grated carrots
1 (8-ounce) can crushed pineapple, drained 
1 cup flaked coconut
1 cup chopped pecans

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.  Or use a 9 x 13 pan that has been sprayed with Pam.  Or use 24 muffin cups sprayed with Pam.

Stir together first 4 ingredients.

In another bowl, 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 carrots and next 3 ingredients. Pour batter into prepared pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over cakes.  Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting on cakes.

This makes 30 babycakes.  You can cut the glaze in half if you are making these.


1 cup sugar 
1 1/2 teaspoons baking soda 
1/2 cup buttermilk 
1 stick butter 
1 tablespoon light corn syrup 
1 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Use a big pot because the soda causes a big volume until it cooks down.


1 8 oz. package cream cheese
2-3 tablespoons milk or cream
3-4 cups powdered sugar
1 teaspoon vanilla

Combine all ingredients until smooth.  If too thin add more sugar, if too thick add more cream.

No comments: