Classy Carrot Cake Just Like Outback Steakhouse

Classy Carrot Cake Just Like Outback Steakhouse


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This is a lavishly layered carrot cake inspired by Outback. With decadent bursts of white chocolate infused with cinnamon and all spice. This is a homemade cake recipe with handcrafted frosting and glaze that is drizzled throughout the cake that will make your mouth water.

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Time needed

45 min preparation + 40 min cooking

Serving Size / Yield

1 cake


  • Cake:
  • 2 T. unsalted butter
  • 2 C. all-purpose flour
  • 2 T. all-purpose flour for cake pans
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. salt
  • 4 Lg. eggs
  • 2 C. granulated sugar
  • ¾ C. canola oil
  • ¾ C. buttermilk
  • 2 tsp. pure vanilla extract
  • 2 C. peeled and grated carrots
  • 1 ⅓ C. sweetened coconut
  • 2 C. white chocolate chips
  • 2 C. fine diced pecan
  • Buttermilk Glaze:
  • 1 C. granulated sugar
  • ½ C. buttermilk
  • ½ C. unsalted butter
  • 1 T. light corn syrup
  • ½ tsp. baking soda
  • 1 T. pure vanilla extract
  • Frosting:
  • 1 ½ C. unsalted butter softened
  • 12oz. cream cheese softened
  • 3 C. powdered sugar
  • 1 ½ tsp. freshly squeezed orange juice
  • 1 ½ tsp. grated orange zest
  • 1 ½ tsp. pure vanilla extract

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Preheat the oven to 350°F. Grease two 9-inch round cake pans evenly. In a mixing bowl mix the dry ingredients for the cake together then sift 4 times. Set aside. In a large mixing bowl, beat eggs until blended. Add the sugar, oil, buttermilk, and vanilla blend until creamy. Fold in the carrots, coconut, and one cup of walnuts. Mix well. Slowly fold in the flour into the batter with a silicone spatula. Evenly distribute cake batter between cake pans; let bake on the center rack of for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan. Make glaze while the cake is in the oven, by combining all the ingredients together in a medium saucepan over medium heat. Let simmer for about 3 minutes, stirring frequently, until fully warm throughout and the sugar dissolves. Remove from the heat and whisk in the vanilla. Cover to keep warm and set aside. Remove cakes from the oven and let them cool on trivets; poke 20 holes on the top of each cake layer about surface deep. Drizzle the glaze evenly over each cake layer. Let the cakes cool completely and then cover them with plastic wrap. Refrigerate for two to eight hours. Or until completely chilled.

For the Frosting:

In a bowl beat the butter and cream cheese for about 2 minutes or until fluffy with an electric mixer using the paddle attachment or whisk attachment. Slowly add the confectioners’ sugar, orange juice, orange zest, and vanilla. Mix well until frosting is smooth. Remove the cakes from the refrigerator and flip them on a work surface or cake plate. Put 1 layer, glaze side down on the work space. Put about a cup of frosting on the center of the cake layer and spread it evenly over the cake. If the frosting is soft, return the cake and place frosting in the refrigerator to stiffen it up. Put the other layer on top of the cake, glaze side down, and apply frosting the same way as the first layer. Cover the sides of the cake with the rest of the frosting. Lightly sprinkle top of the cake with about three tablespoons of chopped walnuts. Press the remaining nuts onto the sides of the cake. Serve at room temperature.

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