A couple of weeks back, I shared the menu for my dad’s 80th birthday celebration. In the post, I referenced the Best Ever Carrot Cake and told you I’d be back with the carrot cake recipe. Even though I’m sharing it with you a week later than I had intended, I promise you, it’s definitely worth the wait. This Southern Living recipe has been in my recipe binder for many years In fact, I know I made it as the birthday cake for my son’s 1st birthday, and he is now almost 16! (Gulp) It is one of a handful of recipes that I just don’t mess with it. Some others include Cook’s Illustrated’s Pad Thai and Martha Stewart’s Classic Apple Pie.
It is, by far, the most requested dessert in my dessert repertoire. My entire family, with the exception of my mom, usually requests this cake for their birthday, as well as other ‘cake-worthy’ occasions. It’s a bit of a labor of love as the recipe instructs you to line the bottom and sides of your cake pans with greased and floured parchment paper, because of the moistness of the cake.
This past time, I used my brand new Williams-Sonoma Cleartouch cake pans, so risked not lining the sides, though I did line the bottom. I did not have any problem, but I’m not sure I would risk not lining the bottom of the pan in the future.
Full disclosure, other than the carrots, pineapple and coconut, this is a truly decadent dessert. The buttermilk glaze poured over the just-out-of-the-oven cake layers makes the cake impossibly moist. I’ve toyed with the idea of skipping the glaze because the thought of pouring melted butter and corn syrup over cake makes my arteries a little jittery (and other parts a little jiggly); however, I’m really afraid to mess with success. Plus, we have this cake only 3-4 times a year, and you really should eat decadent desserts at least that often! Right?
So, with out further ado, here’s the recipe for The BEST EVER Carrot Cake
I don't buy sweetened coconut. I just use Bob's Red Mill (unsweetened) Shredded Coconut since it really doesn't need to be sweeter.
I told you that I didn't line the sides of the pans, but I did use Bak-Kleene non-stick spray, from Williams-Sonoma
I find that one batch of the cream cheese frosting is not quite enough, so I make a recipe and a half by using 2 8-oz packages of cream cheese, 4 cups of powdered sugar, 1 cup butter and 2 teaspoons vanilla extract.
Does your family have a go-to favorite Birthday/Celebration Cake? What is it? Always looking for good dessert recipes.
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