I love carrot cake and this carrot cake is a really, really good one. You’ll find more of my recipes on Eatin’ Mess.
If you can fit it into your weekend, make it. So good! Send in your pics of your attempts… love to see them. Serves 10.
- 2 cups plain flour
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 3 eggs
- 1¾ cups sugar
- ¾ cup vegetable oil
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 2 cups grated carrot
- ½ cup crushed, drained pineapple
- ⅓ cup flaked coconut
- ½ cup chopped, toasted pecans
- ½ cup sugar
- ¾ tsp baking soda
- ¼ buttermilk
- ¼ butter
- ½ tsp corn syrup
- ¾ cup softened butter
- 1½ cups softened cream cheese
- 3 cups sifted icing sugar
- Heat oven to 180°C. Line two 8-inch (or 9-inch) round cakepans with baking paper. Lightly grease and the pans. Set pans aside.
- Stir together the flour, baking soda, salt, and cinnamon.
- Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in grated carrot, pineapple, coconut, and pecans. Pour batter into prepared cake pans.
- Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center come out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on the top and sides of cake.
- BUTTERMILK GLAZE: Bring sugar, baking soda, buttermilk, butter or margarine, and light corn syrup to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, for 4 minutes. Remove from heat.
- CREAM CHEESE FROSTING: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and beat until smooth.