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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
3 large eggs |
2 cups sugar |
3/4 cup vegetable oil |
3/4 cup buttermilk |
2 teaspoons vanilla extract |
2 cups grated carrot |
1 (8-ounce) can crushed pineapple, drained |
1 (3 1/2-ounce) can flaked coconut |
1 cup chopped pecans or walnuts |
buttermilk glaze |
cream cheese frosting |
Directions:
1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
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