Prep: 25 minutes
Cook: 30 minutes
Chill: 3 hours
2 cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 tsp. vanilla extract
2 cups grated carrots
1 (8-oz) can crushed pineapple, drained
1 (3 1/2-0z) can flaked coconut
1 cup chopped pecans
Buttermilk Glaze
Deluxe Cream Cheese Frosting
-Grease three 9-inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.
-Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared pans.
-Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean.
-Drizzle warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks 15 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, glaze side up. Cool completely on wire racks.
-Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Store in refrigerator.
Guy sent me this recipe and says it's the best carrot cake recipe he's ever had - try it and let me know...
Then this is from Guys Kitchen... Not Mama-Jo's. I think this recipe should immediately be disqualified.
ReplyDeleteDon't pay any attention to the man behind the curtain....
ReplyDeleteThis recipe comes from Southern Livings Ultimate Cookbook. If you like baked goods, there's no better cookbook.
Make sure you do both the glaze and the icing. To make more icing than the recipe, use 1lb of cream cheese and 1 stick of butter.