Ultimate Carrot Cake

27 ingredients
10 steps

Ingredients

  • Cake recipe
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (3 1/2 ounce) can flaked coconut
  • 1 cup chopped pecans or 1 cup walnuts
  • Buttermilk Glaze
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter
  • 1 tablespoon light corn syrup
  • Cream Cheese Frosting
  • 3/4 cup unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 (3 ounce) package cream cheese, softened
  • 3 cups sifted powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon vanilla extract

Directions

  1. 1
    For the cake:.
  2. 2
    Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  3. 3
    Stir together first 4 ingredients.
  4. 4
    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.
  5. 5
    Bake at 350 degrees 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.
  6. 6
    on wire racks. Spread Cream Cheese Frosting between layers on top and sides of cake.
  7. 7
    For the Buttermilk Glaze:.
  8. 8
    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.
  9. 9
    For the Cream Cheese Frosting:.
  10. 10
    Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

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