The issue I discovered was that French macarons are almost always made with almond flour, which makes it difficult for many people with tree nut allergies—including myself—to consume freshly produced macarons from a bakery. This is a dilemma since I’ve always been envious of my sisters who have tasted French macarons and raved about them, so I’ve always wanted to give them a try.
| Prep Time: | 40 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1 (15 ounce) can crushed pineapple, drained
- 2 cups carrots, grated
- 1 cup flaked coconut
- ½ cup butter
- 1 cup white sugar
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Nutrition Facts
| Calories | 643 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 324 mg |
| Sugars | 59 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
The best carrot cake you will ever make Absolutley gorgeous you will make it any other way !!!!!!!
This is a great recipe for a carrot cake. The only reason for 4 stars instead of 5 is that it really needs just a little more carrot flavor, I think next time I will put in an additional cup of carrots. I did make some changes… I used pecans instead of walnuts, and 1 cup of brown sugar and 1 cup of white, also halved the amount of coconut and threw in a half cup of soaked raisins, and used tidbits of pineapple instead of crushed. It was delicious but just needs a bit more carrot next time. Also I made this in a bundt pan and cooked it for 55 minutes at 350 and it came out absolutely beautiful!!! I also didn’t use the icing in the recipe but a different cream cheese frosting that I found on this site and warmed enough to easily spread over the top. Wonderful!!!!
When I say I ruined this delicious cake, you have to imagine a pile of UGLY. That warm drizzle had me thinking of a bundt style cake, that and my 13 x 9 was in the dishwasher, so I buttered the life out of my Wilton bundt pan, and checked with toothpicks at 45 minutes, and then 55 minutes. It *smelled* done, if that makes any sense. I started the glaze, took the cake out of the oven, finished the glaze, then flipped over the pan, and that’s when it all went WRONG. Half the cake fell out, I wanted to cry (this is my husband’s birthday cake), got the rest out and glazed the ruin. Tastes STUPID GOOD. But if you are going to go off script, like I did, do yourself a favor and lower the temperature, and cook that turkey longer. Still delicious, just a pile. Happy baking, y’all.
Add Captian Morgan Private Stock Dark Rum to glaze!
Southern Living magazine had a similar recipe published sometime in the ‘90s and I always get requests to make it. It included instructions for a 9×13 or a layered cake. That was my go-to but I couldn’t find my copy recently so I tried this. This is just as good!! My only change, because I always use walnuts, was to use pecans. Later, I found my SL copy and it did have a few other differences in the cake itself, 3/4 C oil and 3/4 C buttermilk, and slight changes in the amounts of vanilla & cinnamon, and the addition of 1/2 tsp salt. Minor differences also in baking and the glaze ingredients but whatever you do, do NOT skip the glaze! It makes the cake super moist.
It should be renamed…Grandma’s BEST BLUE RIBBON Carrot Cake. It’s soooooo delicious. My 14 year old son asked me to make it for his birthday cake. So this time around we’ll be frosting it with cream cheese frosting. But it’s a winner either way!!! I make the cake recipe exactly as is says to.
This was an extremely big hit at our Mexican fiesta! People could not stop telling me how great it was and that I must be an amazing cook! They wanted to pay me to bake one for them. NO kidding! I used regular cream cheese frosting for it, but I will try the other another time.
Loved the cake but the frosting made the cake gooey. Next time I’ll try another frosting.
I liked the icing for frosting. Really good. Though I love cream cheese frosting. This was a great recipe for me, using ingredients I hand on hand. Highly recommended.
I love this recipe. Made the recipe exactly as written. No mods or changes. I don’t know how people can modify a recipe and then rate it when it’s not even the same recipe that’s here. Thanks for sharing this wonderful Carrot Cake recipe.
Excellent recipe, everyone loved it!
The cake came out perfect it was delicious. I did not like the glaze it seemed too greasy not much taste. I would make the cake again with a cream cheese frosting.
Not my fave. I made it as is. The glaze made the cake greasy. Pouring hot, melted butter over a warm cake…. not a good idea. I tried it because of all the have reviews, but I just don’t get it! Now that my curiosity has been satisfied, I’ll go back to my usual carrot cake recipe.
I love this carrot cake. It was so moist. I use cream cheese icing instead of the one here
This is just like my grandma’s. It tastes even better the next day!
This is the best carrot cake I have ever had. That is also the comments I get from others when I share it. I buy a container of cream cheese frosting and combine it with 2 c of thawed frozen whipped topping, for a lighter frosting. People love it!!!!
I have made this cake 3 times and it turns out perfect every time. This past time I made it for Thanksgiving and as usual the rants and raves were there and of course everyone there wants the recipe, I don’t know how many times I have sent this recipe to the guests at the gathering.
The first time I made this I followed the recipe exactly (except for the nuts) and the cake was really good. The next time I made it I only made 2 changes to the recipe … first … no nuts we have a nut allergy in our family so I substituted raisins … second … I did half white sugar and half dark brown sugar … I baked it in a bundt pan it took about 55 minutes. The cake was moist and wonderful. I didn’t really like the the glaze and opted to make the traditional cream cheese frosting. Will definitely be making this again.
45 minutes at 325 in my Pyrex pan was perfect for my oven. Pour glaze through a strainer to remove milk solids for a nicer look, tastes delicious either way
I will make it again, I loved it. This will be my go to carrot cake recipe. It was very moist and delicious. We made a test cake my son and I the night before Thanksgiving and all I did was sift powered sugar on top!
I substituted white all purpose flour with unbleached all purpose and whole wheat flour. I had to reduce the time by almost 10 minutes but it came out done with a nice crispy top. The disappointment for me was the sweetness. I definitely should have substituted some of that sugar and will do so next time.