Best Carrot Cake

Name: Best Carrot Cake
Ingredients: 2 c. sugar; 3/4 c. buttermilk; 3/4 c. vegetable oil; 3 eggs, beaten; 2 tsp. vanilla extract; 2 c. all-purpose flour; 1/2 tsp. salt; 2 tsp. baking soda; 2 tsp. ground cinnamon; 2 c. grated carrots; 1 c. chopped nuts (walnuts or pecans); 8 oz. can crushed pineapple, drained; 3 1/2 oz. can flaked coconut; Buttermilk Glaze; Cream Cheese Frosting

15 ingredients

6 steps

Ingredients

2 c. sugar
3/4 c. buttermilk
3/4 c. vegetable oil
3 eggs, beaten
2 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. ground cinnamon
2 c. grated carrots
1 c. chopped nuts (walnuts or pecans)
8 oz. can crushed pineapple, drained
3 1/2 oz. can flaked coconut
Buttermilk Glaze
Cream Cheese Frosting

Directions

1

Combine first 5 ingredients; beat well. Combine flour, soda, salt and cinnamon.
2

Add to sugar mixture, stirring well. Add carrots, walnuts, pineapple (drained) and coconut. Stir well. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
3

Pour Buttermilk Glaze over warm cake layers.
4

Let cool in pans 15 minutes. Remove from pans and let cool completely on wire racks or paper towels, sifted with powdered sugar.
5

(This cake is very delicate and must be handled carefully.)
6

When completely cool, spread cream cheese frosting between layers and on top and sides of cake.