Saltgrass Carrot Cake Recipe: How To Make It?

Last Updated on June 4, 2022

Today, we’re going to be looking at a Saltgrass carrot cake recipe and how to make the perfect homemade peach cobbler cake. Both cakes are extremely popular and perfect to finish off any meal. So let’s take a look at how to make these two classic desserts.

Saltgrass Carrot Cake Recipe

This carrot cake recipe is inspired by a recipe from T F Recipes – and is absolutely delicious. While it does need a wide selection of ingredients, it’s definitely worth the effort. Let’s take a look at how to make this Saltgrass Steakhouse favorite.

Ingredients

The ingredients you’ll need for this recipe are:

Cake

  • 2 tablespoons of unsalted soft butter
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 2 teaspoons of ground cinnamon
  • 1/4 teaspoon of salt
  • 4 large eggs
  • 2 cups of sugar
  • 3/4 cup of vegetable oil
  • 3/4 cup of buttermilk
  • 2 teaspoons of vanilla extract
  • 1/3 cup of crushed pineapple (be sure to drain the juices)
  • 2 cups of finely grated carrot
  • 1 1/3 cup of shredded coconut
  • 2 cups of finely chopped walnuts

Buttermilk glaze

  • 1 cup of sugar
  • 1/2 cup of buttermilk
  • 1/2 cup of butter
  • 1 tablespoon of corn syrup
  • 1/2 teaspoon of baking soda
  • 1 tablespoon of vanilla extract

Frosting

  • 1 1/2 cups of softened butter
  • 12oz of cream cheese
  • 3 cups of confectioners’ sugar
  • 1 1/2 teaspoons of orange juice
  • 1 1/2 teaspoons of vanilla extract

Recipe

Once you’ve gathered your ingredients, it’s time to start baking!

  1. Preheat your oven to 350F. And grease 2 9 inch baking pans in preparation
  2. Sift the flour, baking soda, cinnamon, and salt together
  3. Grab a large bowl and mix the oil, butter, and sugar together until light and fluffy
  4. One at a time, add the eggs. Only add the next egg, once the previous one is combined
  5. Now add the buttermilk and vanilla extract and combine well
  6. Grab your sifted flour mix and add half to your batter. Mix well and add the pineapple, carrots, coconut, and half of the walnuts
  7. Combine well. Now add the remaining sifted flour mix and mix well.
  8. Distribute the batter between your two greased pans and bake for around 40 minutes. A toothpick should come out clean when placed in the center
  9. Now for the glaze while the cake is cooking. Grab a saucepan and mix the buttermilk, butter, sugar, corn syrup, and baking soda. Place on medium heat until well blended. Heat for around 3 minutes and no sugar remains
  10. Remove from heat and add the vanilla extract
  11. Once the cake is baked and cool, use a toothpick to prick around 20 holes in the top of each cake
  12. Mix your glaze and pour over the cakes
  13. Cover the cakes with wrap and refrigerate for around 6-8 hours
  14. Finally – the frosting. Mix the butter and cream cheese until light and fluffy. Now add the juice, zest, sugar, and vanilla. Mix until frosting is smooth
  15. Get your cakes from the fridge and invert one (the glazed side should be down). Put a third of the frosting in the center and spread to the edges. Grab the other layer (glazed side down) and frost this one too. Now add your remaining walnuts
  16. Your cake is ready!

What kind of peach is best for cobbler?

Homemade Peach Cobbler Cake Recipe

This amazing peach cobbler recipe is from Pinch of Yum and is ready in no time at all.

Ingredients

You’ll need the following ingredients for your Peach Cobbler:

Peach filling

  • 5-6 large sliced peaches
  • 1/4 cup sugar

Cobbler topping

  • 1/2 cup of melted butter
  • 3/4 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of flour
  • 1 teaspoon of baking powder
  • pinch of salt
  • whipped cream (to serve)

Recipe

All you need to do now is complete the following method:

  1. Preheat oven to 350F. Lightly grease the bottom of a baking pan. Place your sugar and peaches into the pan directly and combine well
  2. In a separate bowl, mix the butter, flour, vanilla, sugar, salt, and baking powder well
  3. Now add the crumbly mix onto the peaches into the baking pan (it doesn’t have to be a particular way)
  4. Bake for around 30 minutes. Your cobbler should be bubbling
  5. Sprinkle the top with sugar (turbinado sugar is the best choice, but any sugar is okay). Bake for around 10 minutes and broil for a few minutes if you wish. The top should be golden and crunchy
  6. For best results, leave to sit for around 15-20 minutes – and serve with ice cream/whipped cream
  7. Your peach cobbler is ready to eat!

Read more about Peach Cake Recipe Barefoot Contessa: How To

Conclusion

I hope this article has given you the perfect Saltgrass carrot cake recipe – and the best peach cobbler cake too! Whatever traditional dessert you’re opting for, you’ll be sure to wow you’re nearest and dearest with either of these tasty treats. I think I prefer the carrot cake myself, but both are yummy!

Do you know of any other Saltgrass Steakhouse carrot cake recipes? Or do you have the ideal peach cobbler recipe? If so, please feel free to let me know in the comments below. Sharing is caring!

What is the secret to a moist pound cake?

Read more about Torn Angel Food Cake Recipe: How To Make It?

FAQs

What is the Secret to a Moist Pound Cake?

There are a few ingredients to add to a pound cake that make it extra moist. You can try adding buttermilk, sour cream or cream cheese. This not only adds moisture, but it also adds flavor too. If you're focusing solely on the moistness of your cake, try adding vegetable oil, in place of butter. While it's not as flavorful as butter, it makes for a very tender cake.

Do You Have to Peel Peaches for Cobbler?

Absolutely not! If you're struggling for time, or simply want to leave the skin on your peaches - you definitely can. The peaches will soften during baking, so whether your peaches have skin on, or not; they'll still taste just as delicious once baked.

What Kind of Peach is Best For Cobbler?

There are several varieties of peaches. However, the best peaches for baking are freestone peaches. This is because it's super easy to separate the flesh from the pit. It's worth mentioning that any peaches will work, it just may take extra time to remove the pit if you're opting for another variety of peach.

Saltgrass Carrot Cake

Ingredients
  

For the cake

  • 2 tbsp unsalted soft butter
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 1/3 cup crushed pineapple (be sure to drain the juices)
  • 2 cups finely grated carrot
  • 1 1/3 cup shredded coconut
  • 2 cups finely chopped walnuts

For the buttermilk glaze

  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tbsp corn syrup
  • 1/2 tsp baking soda
  • 1 tbsp vanilla extract

For the frosting

  • 1 1/2 cups softened butter
  • 12 oz cream cheese
  • 3 cups confectioners' sugar
  • 1 1/2 tsp orange juice
  • 1 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350F.
  • Grease 2 9 inch baking pans in preparation.
  • Sift the flour, baking soda, cinnamon, and salt together.
  • Grab a large bowl and mix the oil, butter, and sugar together until light and fluffy.
  • One at a time, add the eggs. Only add the next egg, once the previous one is combined.
  • Now add the buttermilk and vanilla extract and combine well.
  • Grab your sifted flour mix and add half to your batter. Mix well and add the pineapple, carrots, coconut, and half of the walnuts Combine well. Now add the remaining sifted flour mix and mix well.
  • Distribute the batter between your two greased pans and bake for around 40 minutes.
  • For the glaze, grab a saucepan and mix the buttermilk, butter, sugar, corn syrup, and baking soda. Place on medium heat until well blended. Heat for around 3 minutes and no sugar remains. 
  • Remove from heat and add the vanilla extract.
  • Once the cake is baked and cool, use a toothpick to prick around 20 holes in the top of each cake.
  • Mix your glaze and pour over the cakes.
  • Cover the cakes with wrap and refrigerate for around 6-8 hours.
  • Finally - the frosting. Mix the butter and cream cheese until light and fluffy. Now add the juice, zest, sugar, and vanilla. Mix until frosting is smooth.
  • Get your cakes from the fridge and invert one (the glazed side should be down). Put a third of the frosting in the center and spread to the edges. Grab the other layer (glazed side down) and frost this one too. Now add your remaining walnuts.
  • Your cake is ready!

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