Ultimate Carrot Cake
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 8-10
Yields: 1 3 layer cake
Ingredients
Cake recipe
- 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 carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 (3 1/2ounce) can flaked coconut
- 1 cup chopped pecans or 1 cup walnuts
Buttermilk Glaze
- 1 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup buttermilk
- 1⁄2 cup unsalted butter
- 1 tablespoon light corn syrup
Cream Cheese Frosting
- 3⁄4 cup unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 (3 ounce) package cream cheese, softened
- 3 cups sifted powdered sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
Directions
- For the cake:.
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 4 ingredients.
- 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.
- Bake at 350 degrees 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 on top and sides of cake.
- For the Buttermilk Glaze:.
- Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
- For the Cream Cheese Frosting:.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
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