Recipe

Grandma Alyce's Carrot Cake

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Photo by Breakfast at Tiffony's

This recipe was entered in the contest for Your Best Carrot Recipe
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Breakfast at Tiffony's's Notes: Every time I would come to visit my grandma in Powell, Wyoming, she would have a whole bunch of little bundt versions of this cake for me. I have altered it just a tad to highlight my favorite...
Every time I would come to visit my grandma in Powell, Wyoming, she would have a whole bunch of little bundt versions of this cake for me. I have altered it just a tad to highlight my favorite aspects. It is my most requested dessert for potlucks, parties, and lazy days of eating.

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Serves 8-12

Cake:

2 cups all purpose flour Ask a question about this ingredient

2 teaspoons baking soda Ask a question about this ingredient

2 teaspoons cinnamon Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

3 xtra large eggs (beaten) Ask a question about this ingredient

2 cups sugar Ask a question about this ingredient

3/4 cups vegetable oil Ask a question about this ingredient

3/4 cups buttermilk Ask a question about this ingredient

2 teaspoons vanilla Ask a question about this ingredient

2 cups carrot ribbons (I use a vegetable peeler) Ask a question about this ingredient

1 cup rice krispies Ask a question about this ingredient

1 can crushed pineapple (drained) Ask a question about this ingredient

1 cup coconut chips Ask a question about this ingredient

Glaze:

1 cup buttermilk Ask a question about this ingredient

1 1/2 cup sugar Ask a question about this ingredient

2 sticks butter Ask a question about this ingredient

1 teaspoon baking soda Ask a question about this ingredient

2 tablespoons corn syrup Ask a question about this ingredient

Mix the first 4 ingredients in a small bowl and set aside.
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In a large mixing bowl, combine the next 5 ingredients.
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Add the dry ingredients to the mixture in the large bowl and stir well.
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Add the final 4 ingredients and stir until just combined.
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Pour the batter into 2 greased 9’ cake pans and bake at 350◦ for 30-45 minutes or until it passes the toothpick test. (Just for fun – listen to the oven while the cakes are baking…. You can hear the ‘Snap! Crackle! Pop!’ of the rice krispies.)
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Remove the cakes from the oven and place them on a rack to cool slightly.
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While the cakes are cooling, combine the ingredients for the glaze in a saucepan over medium-high heat, stirring constantly.
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When the contents froth and boil, remove from heat and pour over still warm cakes. The cake is best after sitting overnight to soak up the glaze.
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2 Comments on Grandma Alyce's Carrot Cake

hardlikearmour added about 1 year ago

The rice cereal addition is really interesting to me. Does it stay crispy?

Breakfast at Tiffony's added about 1 year ago

Yeah... that was part of Grandma's original recipe. She used it quite a bit in baking. And no, it does not stay crispy. The cake has a very interesting texture all the way around, though.