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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 15 |
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This is the best carrot cake you will ever put in your mouth.... Ingredients:
cake |
2 cups 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 cups buttermilk |
2 teaspons vanilla |
2 cups grated carrots |
1 8oz can crushed pineapple, drained |
3 1/2 oz flaked coconut |
1 cup chopped pecans or walnuts |
buttermilk glaze |
1 cup sugar |
1 1/2 teaspoons baking soda |
1/2 cup buttermilk |
1/2 cup butter |
1 tablespoon light corn syrup |
1 teaspoon vanilla |
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 |
Directions:
1. Line three 9 inch round cake pans 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.
4. Fold in carrots and next 3 ingredients.
5. Pour batter into prepared cake pans.
6. Bake at 350 degrees for 25 to 30 minutes or until wooden pick comes out clean in middle of cakes.
7. Buttermilk Glaze:
8. Bring first 5 ingredients to a boil in saucepan over medium high heat.
9. Boil, stirring often, 4 minutes.
10. Remove from heat, and stir in vanilla.
11. Drizzle buttermilk glaze evenly over layers; cool in pans on wire racks
12. 15 minutes.
13. Remove from pans, and cool completely on wire racks.
14. Cream Cheese Frosting:
15. Beat first 3 ingredients at medium speed with an electric mixer until creamy.
16. Add powdered sugar and vanilla; beat until smooth.
17. Spread frosting between layers and on top and sides of cake.
18. You can garnish cake top with chopped pecans or walnuts.
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