Best Carrot Cakesarah
- 2 C 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 grated carrot
- 1 (8-oz) can crushed pineapple, drained
- 1 (3 1/2-oz) can flaked coconut
- 1 C chopped pecans or walnuts
- Buttermilk Glaze
- 1 C sugar
- 1 1/2 tsp baking soda
- 1/2 C buttermilk
- 1/2 C butter or margarine
- 1 Tbsp light corn syrup
- 1 tsp vanilla extract
- Cream Cheese Frosting
- 3/4 C butter or margarine, softened
- 1 (8-oz) pkg cream cheese, softened
- 1 (3-oz) pkg cream cheese, softened
- 3 C sifted powdered sugar
- 1 1/2 tsp vanilla extract
Line 3 (9-in) 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 3 ingredients. Pour batter into prepared cake pans.
Bake at 350 degrees for 25-30 minutes or until wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire rack 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Bring first 5 ingredients to 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
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.