Best Carrot Cake
Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.
Prep Time: 15 min
Cook Time: 30 min
Ingredients:
| 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 carrots |
| 1 (8-ounce) can | crushed pineapple, drained |
| 1 1/2 cups | flaked coconut |
| 1 cup | chopped pecans or walnuts |
| Buttermilk Glaze | |
| 1 cup | sugar |
| 1 1/2 tsps | baking soda |
| 1/2 cup | buttermilk |
| 1/2 cup | butter |
| 1 Tbsp | light corn syrup |
| 1 tsp | vanilla extract |
| Cream Cheese Frosting | |
| 3/4 cup | butter, softened |
| 1 (8-ounce) package | cream cheese, softened |
| 3 cups | powdered sugar |
| 1 1/2 tsp | vanilla extract |
Directions:
Carrot Cake: 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 cake pans.
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.
Buttermilk Glaze: 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: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Source: myrecipes.com
