Best Carrot Cake Ever Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
2 cups all purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 cups sugar
3/4 cup canola oil
3/4 cup buttermilk
2 tsp. vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
1-1/3 cup flaked coconut
1 cup chopped walnuts or pecans
Buttermilk Glaze:
1 cup sugar
1-1/2 tsp. baking soda
1/2 cup buttermilk
1/2 cup butter
1 tsp. light corn syrup
1 tsp. vanilla
Cream Cheese Frosting:
2/3 cup butter, softened
12 oz. cream cheese, softened
3 cups sifted powdered sugar
1-1/2 tsp. vanilla
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Directions: |
Directions:Cake:
Line three 9" round cake pans with wax paper; lightly grease and flour wax paper. Set aside.
Stir first 4 ingredients together. Set aside.
Beat eggs and next 4 ingredients at medium speed until smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrots and next 3 ingredients.
Pour into prepared cake pans.
Bake at 350 deg. for 25 to 30 minutes or until tooth pick comes out clean from center of cakes.
Buttermilk Glaze:
Bring first 5 ingredients to a boil in a large saucepan over medium high heat.
Boil, stirring often, 4 minutes.
Remove from heat and stir in vanilla
Drizzle glaze evenly over layers; cool in pans on a wire rack for 15 minutes. Remove from pans and cool completely.
Cream Cheese Frosting:
Beat first 3 ingredients at medium speed until creamy.
Add powdered sugar and vanilla.
Beat until smooth.
Spread frosting between layers and on top and sides of cake.
Garnish with extra pecans or walnuts. |
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