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Best Carrot Cake

SharonSharon Marr
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servings:
(9-inch) cake.

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Best Carrot Cake photo Save this recipe 1
servings:
(9-inch) cake.

Ingredients

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
  • Buttermilk Glaze
  • Cream Cheese Frosting
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
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
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directions

  • 1

    • Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

  • 2

    • Stir together first 4 ingredients.

  • 3

    • 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.

  • 4

    • Bake at 350F for 25 to 40 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.

  • 1

    Cream Chees Frosting:

  • 2

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

  • 1

    Buttermilk Glaze:

  • 2

    • 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.


Recipe Notes

Edit note

Southern Living 1997


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