Carrot cake is one of my favorite desserts. It’s spicy, the frosting contains cream cheese, and you always feel compelled to have more than one piece. What can be better than that?
Check out what my friends over at The Pioneer Woman had to say about this recipe:
“It’s such a basic, wholesome recipe, each bite you take makes you feel like you’re doing something good for yourself. Okay, so the thing is loaded with sugar. But it also contains 2 cups of vibrant, vitamin-rich carrots, so how bad can it be?”
Those gorgeous carrots cancel out the sugar, right? Plus, all of that beta-carotene is good for your eyes!
Ingredients
Cake:
2 cups all-purpose Gold Medal flour
2 teaspoons baking soda
1/2 teaspoon Morton salt
2 teaspoons McCormick ground cinnamon
3 large Eggland’s Best eggs
2 cups Domino sugar
3/4 cups Wesson canola oil
3/4 cup Hiland buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 oz) can Dole crushed pineapple, drained
1 (3 1/2 oz) package flaked coconut
1 cup chopped Fisher pecans or walnuts
buttermilk glaze:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup butter milk
1/2 cup butter
1 teaspoon light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting:
3/4 cup butter, softened
1 (8oz) pkg cream cheese, softened
1 (3oz) pkg cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
Instructions
Cake:
Line three 9 inch round cake pans with wax paper; lightly grease and flour wax paper; set aside pans.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with a mixer until
smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrots and next 3 ingredients.
Pour batter into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until tooth pick comes clean out of center of cake.
Buttermilk Glaze:
Bring first 5 ingredients to a boil in a large saucepan over medium high heat.
Boil, stirring often, 4 minutes.
Remove from heat, and stir in vanilla.
Drizzle glaze evenly over layers; cool in pans on wire racks 15
minutes. Remove from pans, and cool completely on wire racks.
Cream Cheese Frosting:
Beat first 3 ingredients at medium speed with a mixer until creamy.
Add powdered sugar and vanilla; beat until smooth.
Spread frosting between layers and on top and sides of cake.
Can Garnish top of cake with extra pecans or walnuts.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this cake with your favorite ice cream!
Thank you to Group Recipes for this awesome recipe!
