Supreme Carrot Cake

Name: Supreme Carrot Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 cake
Ingredients: 2 cup all-purpose flour; 2 tsp baking soda; 0.5 tsp salt; 2 tsp cinnamon; 3 large eggs; 2 cup sugar; 0.75 cup vegetable oil; 0.75 cup buttermilk; 2 tsp vanilla extract; 2 cup grated carrot; 1 can flaked coconut; 1 can crushed pineapple; 1 cup pecans; 1 cup sugar; 1.5 tsp baking soda; 0.5 cup butter; 0.5 cup buttermilk; 1 tbsp light corn syrup; 1 tsp vanilla extract; 11 oz cream cheese; 0.75 cup butter; 16 oz powdered sugar; 1.5 tsp vanilla extract

Buttermilk glaze adds extra moistness to this cake and makes it incredibly rich. Cover and chill, and serve it the second day, it’ll slice neater.

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Servings

1 cake

by ReplayRecipes

make ahead

Ingredients

2 cup all-purpose flour
2 tsp baking soda
0.5 tsp salt
2 tsp cinnamon
3 large eggs
2 cup sugar
0.75 cup vegetable oil
0.75 cup buttermilk
2 tsp vanilla extract
2 cup grated carrot
1 can flaked coconut
1 can crushed pineapple
1 cup pecans
1 cup sugar
1.5 tsp baking soda
0.5 cup butter
0.5 cup buttermilk
1 tbsp light corn syrup
1 tsp vanilla extract
11 oz cream cheese
0.75 cup butter
16 oz powdered sugar
1.5 tsp vanilla extract

Servings

1 cake

Ingredients

Grease three 9-inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.

Stir together flour, baking soda, salt, and cinnamon

Beat eggs, sugar, vegetable oil, buttermilk, and vanilla with an electric mixer at medium speed until smooth.

Add flour mixture to egg mixture, beat at low speed until blended. Fold in carrot, pineapple, coconut, and pecans.

Bake at 350 deg. for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

25 min

Bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil in a Dutch oven medium heat. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla. Cool slightly.

4 min

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.

15 min

Make frosting

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Frost the cake

Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Store in refrigerator.

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