Carrot Cake Recipe

This delicious 3-layered cake is chocked full of baby carrots, loaded with the luscious a tangy filling of glaze, and then the entire thing is enveloped in a rich and mouthwatering cream cheese frosting. This is a great, yet simple, show stopper of a dessert.

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RecipeSavants.com This delicious 3-layered cake is chocked full of baby carrots, loaded with the luscious a tangy filling of glaze, and then the entire thing is enveloped in a rich and mouthwatering cream cheese frosting. This is a great, yet simple, show stopper of a dessert. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Carrot Cake

PT1H Serves 12 Ingredients: 2 Cups All Purpose Flour 3.5 Teaspoons Baking Soda 0.5 Teaspoons Salt 2 Teaspoons Ground Cinnamon 3 Eggs 3 Cups Granulated Sugar 0.75 Cup Vegetable Oil 1.25 Cups Buttermilk 4 Teaspoons Vanilla Extract 2 Cups Carrot 8 Ounces Crushed Pineapple 3.5 Ounces Flaked Coconut 1 Cup Pecans Or Walnuts 1 Cup Butter 1 Tablespoon Light Corn Syrup 0.5 Pound Cream Cheese 1 Pound Powdered Sugar Preheat the oven to 350 degrees. Line 3 (9-inch) round cake pans with greased and floured sheets of wax paper. In a large bowl, mix together flour, 2 teaspoons of baking soda, cinnamon and salt. In another bowl, add eggs, 2 cups of sugar, vegetable oil, 3/4 cup of buttermilk and 2 teaspoons of vanilla extract and with an electric mixer, beat on low speed until well combined. Fold in carrot, pineapple, coconut and walnuts. Divide mixture into prepared cake pans evenly. Bake for about 25-30 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a large Dutch oven, combine 1 cup of sugar, 1 1/2 teaspoons of baking soda, 1/2 cup of buttermilk, 1/2 cup of butter and corn syrup over medium-high heat and bring to a boil. Boil for about 4 minutes, stirring occasionally. Remove from heat and stir in 1 teaspoon of vanilla extract. Remove pans from the oven and drizzle each cake with buttermilk glaze evenly. Place all pans onto wire racks to cool for about 15 minutes. Carefully remove the cakes from the pans and transfer to cooling racks to cool completly. Combine cream cheese and 1/2 cup of butter and with an electric mixer, beat on medium speed until creamy. Slowly, add powdered sugar and beat on low speed until well combined. Stir in 1 teaspoon of vanilla extract. Spread frosting between layers and then on top and sides of cake.