Blakes Bites Famous Carrot Cake

First debut of Blake Bites!! 

Dutch oven pans are the BEST! There are endless recipes and uses for dutch ovens. They are heirloom quality, and no flaking chemicals. Did you know that most pans leave chemicals behind while cooking? Bonus points for Blake because he’s using one that was handed down from his dad which means it’s now 40+ years old. 

With Easter just around the corner, now is a perfect time to make Blakes famous dutch oven carrot cake. This is a staple in the Mathews family, and everyone goes crazy when he makes it. It it is the perfect combination of sweet, dense, and theres fresh shredded carrots inside, therefore making it healthy ;)

Here is the recipe with step by step instructions below.

Cake 

-2 cups flour 

-2 teaspoons Baking Soda 

-2 teaspoons cinnamon 

-1/2 teaspoons salt 

-3 eggs 

-3/4 cups oil

-3/4 cups buttermilk 

-2 cups sugar 

-2 teaspoons vanilla 

-1 can (13 oz) crushed pineapple 

-2 cups shredded carrots (store bought are too thick it’s better to shred your own)

Glaze 

-1/2 cup sugar 

-1/4 teaspoon baking soda 

-1/4 cup buttermilk 

-1/4 cup butter 

-1/2 Tablespoon corn syrup 

-1/2 teaspoon vanilla 

• Sift flour, baking soda, cinnamon and salt together in a bowl and set aside.

• In a large bowl, beat eggs; add oil, buttermilk, sugar, and vanilla.  Mix well.

• Add the dry ingredients and blend.

• Add pineapple and carrots, mix well.

• Pour into 14 inch dutch oven. Bake at 350 for 45 minutes to an hour, or until til toothpick comes out clean. 

• If using coals, use about 10-12 on top for 20-25 minutes and 14-16 for full time if coals on bottom. 

• For glaze, combine all ingredients and boil for one minute.

• Remove cake from heat when done, and while hot, pour glaze over the cake.

• Cool completely, then frost. 

• Choose your favorite frosting recipe for on top, our favorite is cream cheese frosting.

• Enjoy!!

Hope you enjoy this as much as we do every Easter, make it a tradition in your family!