This is a print preview of "The Best Carrot Cake Ever" recipe.

The Best Carrot Cake Ever Recipe
by Stan Jenkins

The Best Carrot Cake Ever

Rosalie Williams made the best carrot cake when I was a child. It was her specialty at church dinners. As an adult, I got her recipe because I remembered how great it was. It doesn't have a cream cheese icing but rather a delicious buttermilk glaze.
I don't have any photos but plan to make this for a family gathering and will take pictures.
This recipe is for a cake that serves 8-10 people.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 10

Ingredients

  • 1 1/2 cups of oil
  • 2 cups of sugar
  • 6 eggs
  • 1 tbsp. of cinnamon
  • 1 tbsp. of black walnut flavoring
  • 1 tbsp. of vanilla extract
  • 2 cups of self-rising flour
  • 2 cups of shredded carrots
  • 1 pkg. of black walnuts
  • 1 cup of buttermilk
  • 3/4 cup of sugar (for the glaze)
  • 4 tbsp. of white syrup
  • 1 1/2 tsp. of baking soda

Directions

  1. Mix together 1 1/2 cups of oil, 2 cups of sugar, 6 eggs, 1 tbsp. of cinnamon, 1 tbsp. of black walnut flavoring and 1 tbsp. of vanilla.
  2. Mix together 2 cups of self-rising flour, 2 cups of shredded carrots and 1 pkg. of black walnuts.
  3. Combine and bake at 325 degrees for 1 1/2 hours in tube pan.
  4. Buttermilke Glaze - 1 cup of buttermilk, 3/4 cup of sugar, 4 tbsp. of white syrup and 1 1/2 tsp. of baking soda.
  5. Bring to a boil but don't let boil. Take cake out and put on glaze while the glaze is still hot.