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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Chock full of flavor, this is the best carrot cake! It tastes even better the next day after the flavors meld. A tad more time consuming than the average carrot cake, but well worth it! Ingredients:
2 cups sugar |
3/4 cup buttermilk |
3/4 cup vegetable oil |
3 eggs, beaten |
2 teaspoons vanilla |
2 cups flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 teaspoons cinnamon |
2 cups grated carrots |
1 cup chopped walnuts (optional) |
1 (8 ounce) can crushed pineapple, drained |
1 1/4 cups coconut |
1 cup sugar |
1/2 cup buttermilk |
1/2 cup butter |
1 tablespoon light corn syrup |
1/2 teaspoon baking soda |
1 teaspoon vanilla |
8 ounces cream cheese, softened |
1/2 cup butter or 1/2 cup solid margarine, softened |
1 (16 ounce) package powdered sugar, sifted |
1 teaspoon vanilla |
Directions:
1. Combine first 5 ingredients; beat well.
2. Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
3. Add carrots, walnuts, pineapple and coconut; stir well.
4. Pour batter into greased and floured 13x9 baking pan.
5. Bake at 350° for 55 minutes, or until pick comes out clean.
6. Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
7. Bring to a boil; cook 4 minutes on medium heat.
8. Remove from heat; add vanilla.
9. Pour buttermilk glaze over warm cake; let cake cool.
10. Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
11. Gradually add sugar, beating until light and fluffy.
12. Stir in vanilla.
13. Spread cream cheese frosting on top of cooled cake.
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