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Moist Carrot Cake With Cream Cheese Frosting

Prep
Cook
Serves 10people
Ingredients
Carrot Cake
2
cups All-Purpose Flour
2
tsp Baking Soda
1/2
tsp Salt
2
tsp Ground Cinnamon
3
Large Eggs
2
cups Sugar
3/4
cup Vegetable Oil
3/4
cup Buttermilk
2
tsp Vanilla Extract
2
cups Grated Carrot
1
can (8 oz) Crushed Pineapple, drained
1
can (3 1/2 oz) Flaked Coconut
1
cup Chopped Pecans or Walnuts
Cream Cheese Frosting
3/4
cup Butter, softened
1
(8 oz) package Cream Cheese, softened
1
(3 oz) package Cream Cheese, softened
3
cups Sifted Powdered Sugar
1 1/2
tsp Vanilla Extract
Buttermilk Glaze
1
cup Sugar
1 1/2
tsp Baking Soda
1/2
cup Buttermilk
1/2
cup Butter
1
tbsp Light Corn Syrup
1
tsp Vanilla Extract
Directions
Carrot Cake
1.
Preheat the oven to 350˚F / 175˚C.
2.
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
3.
Stir together flour, baking soda, salt and ground cinnamon.
4.
Beat eggs and next 4 ingredients (sugar, vegetable oil, buttermilk and vanilla extract) 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 (crushed pineapple, flaked coconut and chopped nuts). Pour batter equally into prepared cakepans.
5.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Buttermilk Glaze
1.
While baking, bring sugar, baking soda, buttermilk, butter, and light corn syrup, to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
2.
Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
Cream Cheese Frosting
1.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
2.
Remove completely cooled cakes from pans. Spread Cream Cheese Frosting between layers and on top and sides of cake.

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