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Tackitt's Crazy Good Layered Carrot Cake


For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract make sure to use the real stuff
  • 2 cups grated carrot
  • 1 - 8 oz can crushed pineapple drained
  • 1 - 3 ½ oz can flaked coconut
  • 1 cup chopped pecans

For the Buttermilk Glaze:

  • 1 cup sugar
  • 1 ½ teaspoons baking soda
  • ½ cup butter milk
  • ½ cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract again, no imitation allowed

For the Frosting:

  • ¾ cup butter softened
  • 2 – 8 oz package cream cheese softened
  • 3 cups sifted powdered sugar
  • 1 ½ teaspoons vanilla extract enough said above about imitation
  • chopped pecans optional


  • Start by lining 3 - 9 inch layer cake pans with greased wax paper (bottom only) and grease (use butter) and flour the sides of the pan well.
  • Set oven at 350 degrees.
  • Next, mix together the first 4 ingredients in a mixing bowl.
  • Then beat the eggs along with the next four ingredients with an electric mixer until smooth in another bowl.
  • Now add the flour mixture and continue to mix at low speed until smooth.
  • Fold in the carrot and the last 3 ingredients.
  • Pour the batter into prepared cake pans.
  • Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  • While the cake is in the oven, make the glaze.
  • Bring the first 5 ingredients to a boil in a saucepan over medium heat. Make sure to stir often as it heats up and then constant for about 4 minutes after the boil.
  • Remove from heat and add vanilla.
  • Once the cake comes out of the oven, you’ll want to pour the glaze over each layer evenly.
  • Place the cake pans on a wire rack and let them cool for at least 15 minutes.
  • Once cool, remove from cake pans and continue to cool. You can place them in the fridge for at least an hour and get them slightly cool and firm for the frosting. Make sure to cover them well.
  • For the frosting: Beat the butter and cream cheese at medium speed with an electric mixer until creamy.
  • Add powdered sugar and vanilla and beat until smooth.
  • Frost the top and sides of all three layers.
  • Stack layers and add chopped pecans around the side of cake (optional).


Notes from Leon: Don’t get in a hurry to frost. If the cake is too warm, the frosting will melt and the cake will not stay put. The layers will slide off of each other and drive you crazy. Pull the cake from the fridge and one layer at a time, spread the frosting until all 3 layers are in place and well coated.