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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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This is one of the best carrot cakes Ive ever eaten...I think you will like it too.....You can also make this cake in a long pan... makes it easier to handle.... Ingredients:
cake |
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 cups canola oil |
3/4 cup buttermilk |
2 teaspoons vanilla extract |
2 cups grated carrots |
1 (8 oz) can crushed pineapple, drained |
1 (3 1/2 oz) package flaked coconut |
1 cup chopped pecans or walnuts |
buttermilk glaze |
1 cup sugar |
1 1/2 teaspoons baking soda |
1/2 cup butter milk |
1/2 cup butter |
1 teaspoon light corn syrup |
1 teaspoon vanilla extract |
cream cheese frosting |
3/4 cup butter, softened |
1 (8oz) pkg cream cheese, softened |
1 (3oz) pkg cream cheese, softened |
3 cups sifted powdered sugar |
1 1/2 teaspoons vanilla extract |
Directions:
1. Cake:
2. Line three 9 inch round cake pans with wax paper; lightly grease and flour wax paper; set aside pans.
3. Stir together first 4 ingredients.
4. Beat eggs and next 4 ingredients at medium speed with a mixer until
5. smooth.
6. Add flour mixture, beating at low speed until blended.
7. Fold in carrots and next 3 ingredients.
8. Pour batter into prepared cake pans.
9. Bake at 350 degrees for 25 to 30 minutes or until tooth pick comes clean out of center of cake.
10. Buttermilk Glaze:
11. Bring first 5 ingredients to a boil in a large saucepan over medium high heat.
12. Boil, stirring often, 4 minutes.
13. Remove from heat, and stir in vanilla.
14. Drizzle glaze evenly over layers; cool in pans on wire racks 15
15. minutes. Remove from pans, and cool completely on wire racks.
16. Cream Cheese Frosting:
17. Beat first 3 ingredients at medium speed with a mixer until creamy.
18. Add powdered sugar and vanilla; beat until smooth.
19. Spread frosting between layers and on top and sides of cake.
20. Can Garnish top of cake with extra pecans or walnuts.
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