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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is one of two cakes I make for my husbands birthday every year, we just switch back and forth. This recipe comes from Southern Living Ingredients:
2 cup all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 teaspoon cinnamon |
3 large eggs |
2 cup sugar |
3/4 cup oil |
3/4 cup buttermilk |
2 teaspoons pure vanilla extract |
2 cups grated carrots |
1 (8oz) can crushed pineapple drained |
1 (31/2 oz) can flaked coconut |
1 cup chopped pecans |
buttermilk glaze |
1 cup sugar |
1 1/2 teaspoons baking soda |
1/2 cup buttermilk |
1/2 cup butter |
1 tablespoon white corn syrup |
1 teaspoon vanilla |
cream cheese frosting(i usually make 1 1/2 batches) |
11 ounces cream cheese room temperature |
3/4 cup butter room temperature |
1 (16ounce) box powered sugar |
1 1/2 teaspoon vanilla |
Directions:
1. Preheat oven 350 degrees
2. Grease 3 9-inch cake pans and line with wax paper. Lightly grease and flour the paper.
3. In mixing bowl; stir together first 4 ingredients. In large mixing bowl beat eggs and the next 4 ingredients on medium speed until smooth. Add flour mixture, beating at speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared pans. Bake 25-30 minutes.
4. Meanwhile make buttermilk glaze.
5. Bring first 5 ingredients to a boil in Dutch oven over medium heat. Boil 4 minutes, stirring constantly until glaze in golden. Remove from heat, and stir in vanilla. Cool slightly
6. Drizzle warm glaze over warm cake layers while still in pans. Cool on wire racks for 15 minutes. Remove from pans, peel off wax paper and invert to glaze side up. Cool completely.
7. Frost with Cream Cheese
8. Frosting
9. Beat first 3 ingredients at medium speed until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Can add 1 1/2 chopped pecans if desired.
10. Frosting between the layers, sides and top. Chill several hours. ENJOY!!
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