Carrot Cake -Sharon Messamaker |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Best carrot cake around. Ingredients:
2 cups flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 teaspoons cinnamon |
3 large eggs |
2 cups sugar |
3/4 cup vegetable oil |
3/4 cup buttermilk |
2 cups grated carrots |
1 (8 ounce) can crushed pineapple, drained |
1 (3 1/2 ounce) can flaked coconut |
1 cup chopped pecans or 1 cup walnuts |
1 cup sugar |
1 1/2 teaspoons baking soda |
1/2 cup butter |
1/2 cup buttermilk |
1 tablespoon corn syrup |
1 teaspoon vanilla |
3/4 cup butter |
11 ounces cream cheese |
3 cups powdered sugar |
1 1/2 teaspoons vanilla |
Directions:
1. Stir together flour, soda, salt and cinnamon.
2. Beat at medium speed eggs, sugar, vegetable oil and buttermilk until smooth. Add flour mixture; beat at low speed until blended.
3. Pour batter into 3 (9-inch) round cake pans with wax paper, lightly greased and flour.
4. Bake at 350 degrees for 25-30 minutes until tooth pick inserted in center comes out clean.
5. While cake is baking, prepare buttermilk glaze. Bring to boil 1 cup sugar 1 1/2 baking soda 1/2 cup buttermilk, 1/2 cup butter and 1 tablespoon corn syrup. Boil for 4 minutes; stirring often. Remove from heat and stir in 1 teaspoon of vanilla.
6. Drizzle glaze over cakes when they come out of the oven; cool cakes in pans for 15 minutes.
7. Remove cakes from pans to cool completely on wire racks.
8. Prepare cream cheese frosting. Beat 3/4 cup butter and 11 oz cream cheese on medium speed until creamy. Add 3 cups powder sugar and 1 1/2 teaspoons vanilla. Beat until smooth.
9. Spread cream cheese frosting between cooled layers, stack layers, spread frosting over top and sides of cakes.
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