Best Carrot Cake Ever!
This recipe was submitted by Chris Rice of Boiling Springs, SC in the Carolina Eats March Hoops Recipe Sweepstakes presented by Ingles.
Ingredients
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
5 oz. Sweetened flaked coconut
1 cup chopped walnuts
Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 teaspoon vanilla extract
Cream Cheese Frosting
3/4 cup butter or margarine, 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
Instructions
- Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Or, my go to is to use only Baker’s Joy! All you have to do is spray each pan (bottom and sides). It is a game changer if you’re a baker! 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 toothpick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans, and drizzle Buttermilk Glaze evenly over each cake. Allow cakes and glaze to cool completely. Spread layers of Cream Cheese Frosting between layers and on top and sides of cake.
Buttermilk Glaze
- Bring first 4 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.
Cream Cheese Frosting
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Add powdered sugar and vanilla; beat until smooth
View more dessert recipes from the Carolina Eats Cookbook.
