CARROT CAKE
- 2 c. all-purpose flour
- 2 tsp. soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 3 eggs, well beaten
- 3/4 c. vegetable oil
- 3/4 c. buttermilk
- 2 c. sugar
- 2 tsp. vanilla extract
- 1 (8 oz.) can crushed pineapple, drained
- 2 c. grated carrots
- 1 (3 1/2 oz.) can flaked coconut
- 1 c. chopped walnuts
- buttermilk glaze
- 1 c. sugar
- 1/2 tsp. soda
- 1/2 c. buttermilk
- 1/2 c. butter
- 1 Tbsp. light corn syrup
- 1 tsp. vanilla extract
- orange cream cheese frosting
- 1/2 c. butter, softened
- 1 (8 oz.) pkg. cream cheese, softened
- 1 tsp. vanilla extract
- 2 c. sifted powdered sugar
- 1 tsp. orange juice
- 1 tsp. grated orange rind
Combine flour, soda, salt and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and chopped walnuts. Pour batter into 2 greased and floured 9-inch pans.
Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans and let cool completely.
Spread Orange Cream Frosting between layers and on top and sides of cake. Store cake in refrigerator.
Orange Cream Cheese Frosting:
Combine butter and cream cheese. Beat until smooth. Add remaining ingredients; mix well. Enough for a 2 layer cake.
Buttermilk Glaze:
Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to boil; cook 4 minutes, stirring often. Remove from heat and stir in vanilla. Yield: about 1 1/2 cups.
the greatest carrot cake I have ever eaten
Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans and let cool completely.
Spread Orange Cream Frosting between layers and on top and sides of cake. Store cake in refrigerator.
Orange Cream Cheese Frosting:
Combine butter and cream cheese. Beat until smooth. Add remaining ingredients; mix well. Enough for a 2 layer cake.
Buttermilk Glaze:
Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to boil; cook 4 minutes, stirring often. Remove from heat and stir in vanilla. Yield: about 1 1/2 cups.
the greatest carrot cake I have ever eaten
Submitted by Oct 6, 2010
15 min 30 min 45 min
15 min 30 min 45 min