This carrot cake is my all time favorite cake. The recipe comes from Southern Living. I have made it many times over the years and it always turns out amazing! Very moist and the leftovers (if there are any) will keep in the fridge to enjoy for days!!
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
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans or walnuts
Grease Three 9 inch round cake pans; line with wax paper or parchment paper. Lightly grease wax paper and then flour pan. 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 pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, inverting; peel off wax paper; invert again (glaze side up). Cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
1/2 cup sugar
3/4 teaspoons baking soda
1/4 cup buttermilk
1/4 cup butter or margarine
1/2 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a medium size sauce pan oven over medium-high heat. Boil, stirring constantly until glaze is golden, about 4 minutes. Remove from heat, and stir in vanilla.
Cream Cheese Frosting
3/4 cup butter softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.