Love me some good cake and this is the very Perfect Carrot Cake! This cake was delicious and amazing!
We love birthday’s over here because it’s an excuse to make a birthday cake! chocolate cake, better than sex cake, or any cake! This cake is the Perfect Carrot Cake, nothing tops a carrot cake with the best cream cheese frosting!
Ingredients
Carrot Cake
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups of sugar
- 3/4 vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla
- 2 cups grated carrot
- 1 (8 oz) can crush pineapple, drained
- 1 (3 oz) can flaked coconut
- 1 cup chopped pecans
Buttermilk Glaze
- 1 cup of sugar
- 1 1/2 teaspoons baking soda
- 1/2 cup buttermilk
- 1/2 cup butter
- 1 tablespoon light corn syrup
- 1 teaspoons vanilla
Cream Cheese Frosting
- 2 sticks butter, softened
- 2 (8oz) blocks of cream cheese, softened
- 6 cups powdered sugar
- 1 tablespoon evaporated milk
- 2 teaspoons vanilla
Directions
- Three (9 inches) round cake pans; lightly grease and flour the pan and place wax paper in the bottom of the pan. Set pans aside.
- Stir together the first 4 ingredients. Then beat the eggs and next 4 ingredients on medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and the next-next 3 ingredients. Pour batter into prepared cake pans.
- Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean.
- While the cake is baking bring the first 5 ingredients of the glaze to a boil over medium-high heat. Boil stirring often, 5 minutes. Remove from heat and stir in the vanilla.
- Once the cakes are done baking, drizzle Buttermilk Glaze evenly over the layers; cool in pans or wire racks.
- While the cakes cool, in the mixer, put in all the ingredients for the cream cheese frosting. Blend together until smooth.
- Spread cream cheese frosting between layers and then frost the entire cake! Garnish with leftover pecans.