Sunday, April 8, 2012

I'm a carrot cake believer!

I'm sorry, I've never been a fan of carrot cake, in fact I dislike it tremendously (We can't say hate at our house. I get in trouble by my grand kids!). So my poor deprived husband loses out. After seeing a gorgeous picture of a too good to be true cake in an old Southern Lady magazine I decided to give one a try for that poor husband of mine. Oh wow! I am a believer. I think it's the cinnamon in the cream cheese frosting. So for your dining pleasure may I introduce...

The Southern Lady's Classic Carrot Cake
1½ cups butter, softened
2 cups sugar
1 tsp vanilla extract
6 large eggs, separated
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup whole buttermilk
2 cups shredded carrot
1½ cups finely chopped pecans
1 (8½-ounce) can crushed pineapple, well drained

Cinnamon Cream Cheese Frosting


Preheat oven to 350° F. Grease and flour three 9-inch cake pans.

In a large bowl, combine butter, sugar, and vanilla. Beat at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition.

In a small bowl, combine flour, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

In a large bowl, beat egg whites at high speed until stiff peaks form. Fold beaten egg whites into butter mixture until well combined. Gently stir in carrot, pecans, and pineapple. Spoon batter into prepared pans.

Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Cinnamon Cream Cheese Frosting evenly between layers and on top and sides of cake.

Makes one (9-inch) cake.



• 12 ounces cream cheese, softened
• ¾ cup butter, softened
• 1½ tsp vanilla extract
• 1½ tsp ground cinnamon
• 8 cups confectioners' sugar

In a large bowl, beat cream cheese, butter, vanilla, and cinnamon at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth.

Makes about 6 cups.

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  1. Oh this carrot cake looks beautiful! Love the carrot on top - so cute!

  2. I'm not a big fan of the cake part either (I'm allergic to nuts), but I love the frosting:)

  3. Wow adding cinnamon to the frosting is a great touch! Thanks for sharing this at our "Beautify It Monday" Party! We hope you'll be back again next week!

  4. This looks delicious. I look forward to seeing you at My Dream Canvas.

  5. Stopping by from the Anything Goes Linky!

  6. What a beautiful carrot cake. I have to try this recipe, it looks awesome. Thanks for sharing on Simple & Sweet Fridays. Great having you visit!


  7. This looks yummy! I love the frosted carrot on the top! Thanks for sharing at oopsey daisy!