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Thursday, January 24, 2013

The Best Carrot Cake



3 Moist, full of flavor layers loaded with carrots, pineapple, coconut and pecans,  glazed with a buttermilk glaze, and filled and frosted with a sweet cream cheese frosting ~  it's so good.  I found this recipe through one of my favorite sources:  Southern Living and they call it "Best Carrot Cake", I really believe them and think you will too.


Recipe
Cake:
2 cups flour
2 tsps baking soda
1/2 tsp salt
2 tsps ground cinnamon
3 large eggs
 2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp pure vanilla extract
2 cups grated carrot
1 8oz can crushed pineapple, drained
1 cup sweetened coconut flakes
1 cup chopped pecans
Buttermilk Glaze:
1/2 cup sugar
3/4 tsps baking soda
1/4 cup buttermilk
1/4 cup unsalted butter
2 tsps light corn syrup
1/2 tsp pure vanilla extract
Cream Cheese Frosting:
3/4 cup unsalted butter at room temp
1 8oz  package cream cheese, softened, plus 3 oz cream cheese, softened
3 cups sifted powdered sugar
1 1/2 tsps pure vanilla extract

Line 3 9" round cake pans with parchment paper cut out to fit, spray with baking spray, set oven rack to center.
Stir together flour, baking soda, salt and cinnamon.  In a stand mixer, fitted with a paddle attachment beat eggs then sugar, oil, buttermilk and vanilla at medium speed until smooth.  Add flour mixture, beating at low speed until blended.  Fold in carrots,pineapple, coconut and pecans until blended.  Pour batter into prepared pans, distributing evenly.  Bake at 350 degrees for 25-30 mins (rotating pans throughout)or until a toothpick comes out clean.
While its baking, prepare glaze:  Put sugar, baking soda, buttermilk, butter and corn syrup in a medium pot, bring to a boil over med-high heat.  Boil, stirring often about 4 mins, remove from heat and stir in vanilla.
When cakes are removed from oven, keep them in the pans on a wire rack and brush the buttermilk glaze over tops.  Let cool in pans about 15 pans, then remove from pans and cool completely on racks.
While they are cooling prepare cream cheese frosting:  Beat butter and cream cheese at med speed in a stand mixer fitted with a paddle attachment until creamy.  Add powdered sugar and vanilla, beat until smooth.  Spread cream cheese between each layer and on top and sides of cake, decorate as desired.

 
All this good stuff goes into this cake


Buttermilk glaze is brushed over each layer as it cools for extra moistness and flavor


 
Decorated for Easter!
 
Decorated for St. Patrick's Day!
 

Or Valentine's Day!
 
Enjoy!

2 comments:

  1. Rosie, I love Carrot Cake AND Southern Living, so I know I will adore this recipe! I have never seen one made with a buttermilk glaze....it would just take it over the top, wouldn't it? Fantastic! Thanks for sharing this recipe- I'm excited to try it! :)
    ~Joy from Yesterfood

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    Replies
    1. Thank you so much Joy! Yes the glaze definitely takes it over top with flavor and moistness!

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