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Carrot Cake Supreme Recipe

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This recipe for Carrot Cake Supreme is from Sara and Matthew's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:

2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. carrots, grated
1 (8 oz. can) can crushed pineapple, drained
1 c. flaked coconut
1 c. pecans, chopped

Buttermilk Glaze:

1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract

Frosting:

1 1/2 (8 oz.) packages cream cheese, softened
3/4 c. butter, softened
1 (16 oz.) package powdered sugar, sifted
1 1/2 tsp. vanilla extract
Directions:
Directions:
Cake:

Grease three 9 inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Sed aside.

Stir together the 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 carrots and next 3 ingredients. Pour batter into prepared pans.

Bake at 350 degree preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Drizzle warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, glaze side up. Cool completely on wire racks.

Spread frosting between layers and on top and side of cake. Chill cake several hours before slicing. Store in refrigerator.

Buttermilk Glaze:

Bring first 5 ingredients to a boil in a Dutch oven over medium heat. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla. Cool slightly.


Frosting:

Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
This carrot cake is always the dessert for Easter Sunday dinner at the Mitchusson home.

 

 

 

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