Carrot Cake Recipe

This recipe came from an old issue of Southern Living. Now, I like carrot cake, but this? This makes me LOVE carrot cake! Honestly, this is the best carrot cake recipe I have E-V-E-R tasted!!! and I mean ever! You just gotta try it!

Best Carrot Cake

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 carrot

1 (8-ounce) can crushed pineapple, drained

1 (3 1/2-ounce) can flaked coconut

1 cup chopped pecans or walnuts

 

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° 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 (9-inch) cake

Buttermilk Glaze

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.

Cream Cheese Frosting

3/4 cup butter or margarine, softened

3 cups sifted powdered sugar

1 1/2 teaspoons vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened

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