Carrot Cakes: The Dynamic Duel

DEAR SOS: Would you please print a good carrot cake recipe, if not your best? Thank you.

GLORIA LOZANO

Rosemead

DEAR GLORIA: How about two carrot cake recipes? The first one is Virginia Eville’s best and it has a good buttermilk glaze. It was published in our old “My Best Recipe” column. We’re also including Kathy’s Broadway Carrot Cake, from 1995, with the more traditional, ever-popular cream cheese frosting.

Plate and paper tablecloth from Crate & Barrel stores.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com.

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Buttermilk-Carrot Cake

Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours

CAKE

Butter, for preparing pan

2 cups flour, plus more for pan

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

3 eggs

2 cups sugar

3/4 cup oil

3/4 cup buttermilk

2 teaspoons vanilla extract

1 (81/4-ounce) can crushed pineapple, well drained

2 cups grated carrots

1 cup chopped nuts

1 1/2 cups sweetened flaked coconut

Heat the oven to 350 degrees. Lightly butter and flour a 13-by-9-inch baking pan. Set aside.

Sift together the flour, baking soda, cinnamon and salt in a bowl. Set aside.

Beat the eggs and sugar until light, about 3 to 4 minutes. Beat in the oil, buttermilk and vanilla. Stir in the flour mixture just until blended. Gently stir in the pineapple, carrots, nuts and coconut.

Bake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes.

BUTTERMILK FROSTING

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 tablespoon light corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla

Combine the sugar, buttermilk, butter, corn syrup and baking soda in a saucepan. Bring to boil. Boil 5 minutes. Remove from the heat and stir in the vanilla.

Pierce the hot cake all over with a fork. Pour the frosting over the top. Let stand until cool.

12 to 16 servings. Each of 16 servings: 467 calories; 374 mg sodium; 55 mg cholesterol; 24 grams fat; 7 grams saturated fat; 59 grams carbohydrates; 5 grams protein; 2.03 grams fiber.

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Kathy’s Broadway Carrot Cake

Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours

CARROT CAKE

Butter, for preparing pan

2 cups flour, plus more for preparing pan

3 cups grated carrots, about 4 large carrots

2 cups sugar

4 eggs

1 1/2 cups oil

1 (8-ounce) package cream cheese, softened

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup chopped nuts

Heat the oven to 350 degrees. Butter and flour a 13x9-inch pan and set aside.

Beat together the flour, carrots, sugar, eggs, oil and cream cheese. Add the baking soda, salt, cinnamon, vanilla and nuts and mix well.

Pour the batter into the pan. Bake the cake until a toothpick inserted in the middle comes out clean, 55 minutes. Cool, then frost with Cream Cheese Icing.

CREAM CHEESE ICING

1/4 cup (1/2 stick) butter

1 (8-ounce) package cream cheese, softened

1 pound powdered sugar, about 4 1/2 cups

2 tablespoons milk

1 teaspoon vanilla extract

Cream the butter and cream cheese. Add the powdered sugar, milk and vanilla and beat until smooth. Spread on the cooled cake.

12 servings. Each serving: 820 calories; 550 mg sodium; 111 mg cholesterol; 50 grams fat; 12 grams saturated fat; 89 grams carbohydrates; 8 grams protein; 2.30 grams fiber.