Preheat oven to 350°F. Line 3 (9-inch) round cake pans with parchment paper; lightly grease and flour parchment paper. Set pans aside.
Stir together first 4 ingredients—flour, baking soda, salt, and cinnamon.
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, glaze, and frost:
Bake at 350°F 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.
For the cream cheese frosting:
1/2 cup butter or margarine, softened
11 ounces cream cheese, softened (about a block and a half)
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract
For the 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
**Notes**: When I make carrot cake like this I also add ground ginger and finely chopped candied ginger in. I love the flavor combo!
saintandvillian
Very pretty cake. Two thoughts. First, I wonder how the creator decided when to dump an item and when to do the circle movements and “glide“ the product in lol? Second, this is a take on carrot cake but anyone making this should be sure to inform guests that the cake contains coconut. I wouldn’t be a fan of this cake because I can’t deal with coconut but I can certainly see why others would like it; kind of reminds me of a german chocolate cake.
2 Comments
Source: [Southern Living](https://www.southernliving.com/recipes/best-carrot-cake)
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 cups granualted sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla extract
2 cups grated carrot
1 (8-oz.) can crushed pineapple, drained
3 1/2 oz. flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting
Line pans:
Preheat oven to 350°F. Line 3 (9-inch) round cake pans with parchment paper; lightly grease and flour parchment paper. Set pans aside.
Stir together first 4 ingredients—flour, baking soda, salt, and cinnamon.
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, glaze, and frost:
Bake at 350°F 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.
For the cream cheese frosting:
1/2 cup butter or margarine, softened
11 ounces cream cheese, softened (about a block and a half)
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract
For the 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
**Notes**: When I make carrot cake like this I also add ground ginger and finely chopped candied ginger in. I love the flavor combo!
Very pretty cake. Two thoughts. First, I wonder how the creator decided when to dump an item and when to do the circle movements and “glide“ the product in lol? Second, this is a take on carrot cake but anyone making this should be sure to inform guests that the cake contains coconut. I wouldn’t be a fan of this cake because I can’t deal with coconut but I can certainly see why others would like it; kind of reminds me of a german chocolate cake.
Good content.