Wednesday, April 4, 2012

Randalla's Carrot Cake

I have had this recipe since the 1980's and it has always been a favorite of my family and my customers over the years.  The longer it sits the better it tastes!!


  • 1 1/2 Cups Vegetable oil
  • 2 Cups Sugar
  • 4 Eggs
  • 2 Cups Flour
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1/2 tsp Salt
  • 3 Cups Carrots, Grated
  • 1 Can Crushed Pineapple, Small, Drained
  • 1 Cup Chopped pecans or walnuts (Extra fro garnish)
  • Buttermilk Glaze
  • Cream Cheese Frosting


Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Cream oil and sugar, add eggs, 1 at a time.  Sift together dry ingredients and add to the creamed mixture.  Stir in grated carrots and drained crushed pineapple. Stir in nuts. Pour into 3 greased and floured 9" cake pans or 13x9 pan.  Bake at 350 for 25-30 minutes in 9" cake pans, and a little longer in 13x9 pan, or until toothpick inserted in cake comes out clean.  Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. See note on decorating tips

  • Buttermilk Glaze

  • 1 cup sugar 
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter or margarine 
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract


  1. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. 

Cream Cheese Frosting:  You might want to make an extra batch for decorating the cake. I double this recipe to insure I have plenty of frosting to decorate and piping.  No need to double the vanilla


  • 1/2 cup butter, softened
  • 8 ounces cream cheese
  • 4 cups confectioners' sugar
  • 2 teaspoons vanilla extract


  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar and vanilla. Beat until creamy.

Decorating the cake:

Crumb coat the cake.  Let sit in the fridge for 20 minutes.  Put aside two small bowls of frosting and tint them green and orange.  Then finish frosting cake as directed.  While the cake is still "wet from frosting, take some of the reserved nuts and gently press on the sides of the cake going all the way round.  

Next make carrot garnishes for the top.  I usually do one carrot for each piece cut. 

I like the Wilton Icing Colors you can get at Walmart. But you can use any kind. Next  you will need both the #9 round frosting tip and the #116 leaf tip. These can be purchased for really chap, around $1 a tip, and you will need a frosting bag.  I use the disposables.  You also buy these at Walmart

Load your frosting bag with the orange frosting using the round tip. At the top of the cupcake, make a zig zag motion back and forth getting smaller and smaller as you go making the carrot shape. At the end pull up with the frosting so you get the point of the carrot. Load another bag with the leaf tip and with the green frosting. This time position the tip at the fat part or top of the carrot, use the most pressure and make the widest part of the leaf, tapering off just like the carrot. The leaf tip is AWESOME and basically does the work for you.

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