Southern Living‘s “Best Carrot Cake”

This recipe by far is one of the best recipes I’ve had… And if you haven’t made this carrot cake you need too!

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Southern Living’s “Best Carrot Cake”

Ingredients:

Cake:

  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 tsp. vanilla extract
  • 2 cups grated carrot
  • 1 (8-oz.) can crushed pineapple, drained
  • 1 (3 ½-oz.) can flaked coconut
  • 1 cup chopped pecans or walnuts

Buttermilk Glaze:

  • 1 cup sugar
  • 1 ½ teaspoons baking soda
  • ½ cup buttermilk
  • ½ cup butter or margarine
  • 1 tbsp. light corn syrup
  • 1 tsp. vanilla extract

Cream Cheese Frosting:

  • ¾ cup butter or margarine, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 (3-oz.) package cream cheese, softened
  • 3 cups sifted powdered sugar
  • 1 ½ tsp. vanilla extract

Directions:

  1. Preheat oven to 350°F and line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Stir together first 4 ingredients.
  3. 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 and bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  4. Make the glaze: Bring all 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.
  5. Make the frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
  6. Remove cakes from the oven and drizzle buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread frosting between layers and on top and sides of cake.

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