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Saltgrass Carrot Cake


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


  • 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!