It's really not fair for a cake this delicious to bear the name of a vegetable. But then again, as my four year old pointed out, we all know eating carrots help you see better in the dark. So, it's good for us right?!
This three layer carrot cake is, if nothing else, good for the soul. I love the touch of crushed pineapple and shredded coconut in the batter, which gives it a wonderful flavor. Every layer is then drenched with a buttermilk glaze that tastes like caramel, and it's all topped with a perfect cream cheese buttercream.
Need I say more?
It might seem like a lot of steps for a carrot cake, but you'll know it's worth it once you've taken that first bite.
Happy baking, friends!
From Southern Living
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 carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Preparation:
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax 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 cake pans.
- 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
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
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.
Best Ever Cream Cheese Buttercream
Altered, from Wicked Good Kitchen
1 cup (2 sticks or 226 grams) butter, slightly softened
1 (8-ounce or 226 grams) package chilled cream cheese
2½ teaspoons (12.5 ml) pure vanilla extract
4 to 4½ cups (480 to 540 grams) confectioners’ sugar
Preparation:
Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.