Best Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
2 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot (grate your carrots - moisture
content is better)
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting
Buttermilk Glaze Frosting
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
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
Yields 1 1/2 cups
Cream Cheese Frosting
3/4 cup butter or margarine 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
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth
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Directions: |
Directions:Line 3 ( 9 inch) round cake pans 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 three ingredients. Pour batter into prepared pans.
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 and on top and sides of cake.
Yield: 1 (3 layer) cake
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Preparation
Time: |
Preparation
Time:Long Time - worth the time |
Personal
Notes: |
Personal
Notes: This cake is extravagantly rich and moist. The layers are brushed with glaze, and swirls of Cream
Cheese Frosting add a classic finishing touch.
I have been working in furniture showrooms in High
Point about twenty - five years and probably have
made 50 to 60 of these cakes. I served these
cakes in the showrooms I worked in. The cake
freezes well. One market I decided I was not
going to make these cakes anymore. I purchased
a carrot cake at Harris Teeter. The first slice
of cake from Harris Teeter was eaten by Mr. Jim
Minmier and he looked at me an said, "Carolyn
what happened to your carrot cake, sure doesn't
taste like what you have been making".
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