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Best Carrot Cake

Best Carrot Cake

2 cups flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
3 eggs
2 cups sugar
¾ cup oil
¾ cup buttermilk
2 tsp vanilla
2 cups grated carrot
1 (8oz.) can crushed pineapple, drained
½ cup flaked coconut
1 cup chopped pecans

Line 3 (9 inch) round cakepans with wax paper; lightly grease and flour was 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 pans. 

Bake at 350 for 25 to 30 minutes or until a toothpick 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.  Yield: 1 (3) layer cake.


Buttermilk Glaze

1 cup sugar
1 ½ tsp baking soda
½ cup buttermilk
½ cup butter
1 T light corn syrup
1 tsp vanilla

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.  (Be careful, it scorches easily)


Cream Cheese Frosting

¾ cup butter, softened
1 (8 oz.) package cream cheese, softened
1 (3 oz.) package chream cheese, softened
3 cups sifted powdered sugar
1 ½ tsp vanilla

Beat first 3 ingredients at medium speed with an electric mixer until creamy.  Add powdered sugar and vanilla; beat until smooth.


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