best carrot cake

Ingredients best carrot cake

1 ~CAKE BATTER~
2 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
2 cup sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla extract
2 cup grated carrot
1 (8-ounce) can crushed pineapple drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts (I used a 1/2 cup of each) Also have about a 1 cup of nuts to decorate over cake
1 ~BUTTERMILK GLAZE~
1 cup sugar
1 1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tbsp light corn syrup
1 tsp vanilla extract
1 ~CREAM CHEESE FROSTING~
3/4 cup butter or margarine softened
1 (8-ounce) package cream cheese softened
1 (3-ounce) package cream cheese softened
3 cup sifted powdered sugar
1 1/2 tsp vanilla extract

how to make best carrot cake

☆CAKE☆

Line 3 (9-inch) round cakepans with wax paper or parchment paper; lightly grease and flour 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 cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick 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.

●BUTTERMILK GLAZE●

●Bring first 5 ingredients to a boil in large saucepan over medium - high heat. Boil, stirring often, 4 minutes. Remove from heat, stir in vanilla.●

●CREAM CHEESE FROSTING●

●Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add sifted powdered sugar and vanilla; beat until smooth.●

For your finishing touches; you can chop 1 cup of a mixture of pecan and walnut pieces and sprinkle atop and on the sides of the cake.

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