The Very Best Carrot Cake

THE VERY BEST CARROT CAKE

For real.  I did not invent this recipe, let me be the first to say this – I would probably be a millionaire if I had.  I can however; make it like a pro!  It’s the kind of dessert that you can’t wait for everyone to go home so you can be left alone with it!  It’s ridiculously moist (so sorry for that word but Lord knows nothing describes it better) and it really is like eating something straight out of a famous bakery!  The crushed pineapple is what really makes it I think so DO NOT omit this ingredient!  You can choose to add chopped walnuts to the icing or leave them out, your call!

 

There are 3 parts to making this cake – Cake, Buttermilk Glaze and Cream Cheese Frosting

INGREDIENTS FOR CAKE:

2 Cups Flour

2 Tsp Baking Soda

1/2 Tsp Salt

2 Tsp Cinnamon

3 Large Eggs

2 Cups Sugar

3/4 Cups Vegetable Oil

3/4 Cup Buttermilk

2 Tsp Vanilla extract

2 Cups Grated Carrot

1 (8 ounce) Can of Crushed Pineapple, drained

1 (3 & 1/2 ounce) can Flaked Coconut

1 Cup Chopped Pecans or Walnuts (optional)

DIRECTIONS FOR CAKE:

Spray 3  (9 inch) round cake pans with cooking spray

Stir together first 4 ingredients – set aside

Beat eggs and next 4 ingredients at medium speed until smooth

Add flour mixture (that you had set aside) beating at low speed until blended

Fold in carrot and next 3 ingredients

Pour even amounts of batter into pans

Bake at 350 degrees for 25-30 minutes or until fork comes out clean

Drizzle Buttermilk Glaze (see below for recipe) evenly over layers while still hot 

Cool in pans for 15 minutes

Remove from pans and cool completely 

Spread cream cheese frosting (see recipe below) between layers and on top and sides of cake

INGREDIENTS FOR BUTTERMILK GLAZE:

1 Cup of Sugar

1 1/2 tsp Baking Soda

1/2 Cups of Buttermilk

1/2 Cup of Butter

1 Tbsp of Light Corn Syrup

1 Tsp Vanilla extract

* Bring first 5 ingredients to a boil in a large pot over medium – high heat.  Boil, stirring often, 4 minutes.  Remove from heat and stir in vanilla

INGREDIENTS FRO CREAM CHEESE FROSTING:

3/4 Cups of Butter, softened

1 (8 ounce) package of Cream Cheese, softened

1 (3 ounce) package of Cream Cheese, softened

3 Cups Sifted Powdered Sugar

1 1/2 Tsp Vanilla extract

* Beat butter and cream cheese at medium speed with an electric mixer until creamy.  Add powdered sugar and vanilla, beat until smooth