So, I’ll be honest. This post would have been real helpful to everyone pre-Easter. But, such is life. Better late than never, right? Right.
Speaking of Easter, how was everyones?! We had a pretty laid back weekend, with my parents visiting from Minnesota and some of the most lovely Spring weather. We ate a lot, laughed a lot, played a lot, and ate some more!
Since my parents were only in town for a short while, I opted to order out for Easter dinner (the cook in me is cringing). But, I had to personally contribute something, so I hunted down the delectable treat that is Gooey Cinnamon Carrot Cake.
I first discovered this recipe back in 2012 on the blog Simply So Good and posted about it on my very first blog, Life’s Simple Measures. But little did I know that this cake would become one of my most favorite recipes. Ever. I’ve made it several times over the years and the response is always the same. Lots of “mmMmmMm’s”, clean plates, and big smiles.
I’ll tell you right now, my pictures don’t do this cake justice. There are a lot of brown shades going on, so I wouldn’t exactly call this cake show worthy. But don’t let that fool you. Packed within the pan is loads of rich and delicious flavor, a dessert you can truly never get enough of.
But I guess it’s about time I fill you in on exactly what is giving you all the flavor. We could start with the spice-filled, tender cake, sweetened with pineapple and coconut. Or we could talk about the cream cheese frosting jam packed with cinnamon that’s slathered in a pretty thick layer over top.
But what I truly think is the secret weapon of this cake lies in the buttermilk glaze. A sweet sauce that seeps into the cake itself to give it that “gooey” namesake and makes this dessert incredibly decadent. I’m not kidding when I say the pan weighs a few pounds when all is said is done. And every ounce is packed with incredible flavor!
All bias aside, I would do yourself, your friends, and your family, a favor and try this cake out. You will not be disappointed and there won’t be a hungry soul left in sight. Happy baking!
Gooey Cinnamon Carrot Cake
Ingredients
Carrot Cake
- 2 c. all purpose flour
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 eggs
- 3/4 c. buttermilk
- 3/4 c. vegetable oil
- 1 tsp. vanilla extract
- 1-1/4 c. plus 2 tbsp. sugar
- 2 c. peeled and grated carrots (about 2 to 3 large carrots)
- 1-1/2 c. sweetened shredded coconut
- 1 (8 oz.) can crushed pineapple (do not drain)
- 1 c. chopped pecans (optional)
Buttermilk Glaze
- 1 c. sugar
- 1/2 c. buttermilk
- 1/2 c. unsalted butter
- 1 tbsp. light corn syrup
- 1-1/2 tsp. baking soda
- 1 tsp. vanilla extract
Cinnamon Cream Cheese Frosting
- 12 oz. cream cheese, softened
- 1/2 c. unsalted butter, softened
- 2 tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1-1/2 tsp. vanilla bean paste (or vanilla extract)
- 4 c. powdered sugar
Instructions
- Heat oven to 350°F. Spray 13×9-inch pan with non-stick cooking spray. Set aside.
- For the cake, in a small bowl whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine eggs, buttermilk, vegetable oil, vanilla extract, and sugar. Mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
- While the cake is baking, prepare the glaze by adding sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously and continuously stir mixture to subside the rising foam, for about 8 minutes. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use.
- When the cake comes out of the oven, immediately poke holes in cake using the handle of a spatula. Pour the buttermilk glaze over the top and spread evenly. Let cake cool completely.
- While the cake cools, make the frosting by adding the cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla bean paste and mix until combined. Slowly add powdered sugar and mix until smooth. Spread frosting evenly over cake and serve.
Notes
- The trickiest thing about this cake will definitely be the buttermilk glaze. When I first made it, I thought something was going to explode as the ingredients created a white foam that kept rising. But as long as you continuously stir (fairly vigorously) the foam will not overflow. And it definitely takes a solid 8 minutes for the foam to start turning a tanner shade, so trust your instincts and keep going. Once you add the vanilla extract, the foam breaks down to a glorious glaze consistency.
- Personally, I’m not a huge nuts fan in most desserts. I always leave out the pecans in this recipe but they would obviously be a great addition for some crunch. So up to you!
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