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One of the Best Carrot Cake Recipes on Earth

Coconut and brown sugar conspire with almond extract and buttermilk to make this one of the best carrot cake recipes I’ve ever tried. Baked in a Bundt pan, it’s also attractive enough for a fancy occasion. If you bake this the day before you serve it, wait until just before serving to frost.

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Best Carrot Cake Recipes.. Yummie!

Ingredients

6 carrots, peeled and chopped
2 cups (500 mL) cake flour
2 teaspoons (10 mL) baking soda
1/2 teaspoon (2.5 mL) salt
2 teaspoons (10 mL) ground cinnamon
1 teaspoon (5 mL) nutmeg
½ teaspoon (2.5 mL) cloves
3/4 cup (175 mL) melted butter
3 eggs
2 teaspoons (10 mL) almond extract
1 cup (250 mL) brown sugar
3/4 cup (175 mL) buttermilk
½ cup (125 mL) flaked coconut
1/2 cup (125 mL) cream cheese, softened
1 teaspoon (5 mL) vanilla extract
2 cups (500 mL) confectioners' sugar

Directions

Preheat oven to 350°F (180° C). Butter a Bundt pan. In a saucepan, cover carrots with water. Bring to a boil and cook until tender, about 15 minutes.

In a mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Beat the melted butter, brown sugar, eggs, almond extract, and buttermilk together in a separate bowl, then mix with dry ingredients. Stir in cooked carrots and coconut until just combined. Transfer the batter to the Bundt pan. Bake for 40-45 minutes.

While the cake is baking, combine cream cheese, melted butter, vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

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