Sherrie’s Carrot Cake

This is the old fashioned favorite classic we sold at Ocean Park Crab and Seafood Market. We used the Cream Cheese frosting at the market, but I've included the recipe for a Buttermilk Glaze also (it uses up some of the remaining pint of buttermilk and is very good for a change from the frosted cake. It soaks in and gives the cake a dense moist texture).

Sherrie’s Carrot Cake



Aunt Peggy & Uncle Lee, Dec 24, 1958
(Carrot Cake would be good for a wedding cake!)



2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

3 eggs

3/4 cup oil

3/4 cup buttermilk

2 cup sugar

2 tsp vanilla extract

2 cups grated carrots
   (about 4 med-lg)**

8 oz can crushed pineapple, drained
   (about 2/3 cup)

3-1/2 oz (1-1/3 cup) flaked coconut

2 cups chopped walnuts

Stir dry ingredients together; set aside.  In large mixing bowl beat eggs.  Add oil, buttermilk, sugars and vanilla extract and mix well.  Mix in dry ingredients and blend thoroughly.  Stir in carrots, pineapple, coconut and nuts.  Pour into greased and floured 9x13 pan; bake at 350° F (dark pans 325° F) for 55 minutes.  You can make about 30 cupcakes instead—bake 22 to 25 minutes. Cool and frost with cream cheese frosting--or if you prefer use the Buttermilk Glaze instead!

**Note: instead of grating the carrots, you can peel, cut off the ends, cut them into chunks and put them in the food processor with the oil and process until they are “grated.”

Cream Cheese Frosting

8 oz cream cheese, softened

1 stick (1/2 cup) butter, softened

1 pound powdered sugar

1 tsp vanilla

1/4 to 1/2 tsp lemon juice

With mixer, cream butter and cream cheese together. Add powdered sugar, vanilla and lemon juice and mix until creamy.

Buttermilk Glaze

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 Tb white corn syrup

1/2 tsp baking soda

1 tsp vanilla extract

Combine all ingredients except vanilla in saucepan; bring to boil.  Boil 5 to 6 minutes, until thick and syrupy.  Stir in vanilla. Pour over the warm cake.