Carrot Cake
Southern Living
Cake Batter
- 2 c flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 3 eggs
- 2 c sugar
- 3/4 c oil
- 3/4 c buttermilk
- 2 tsp vanilla
- 2 c grated carrots
- 1 1/4 c toasted unsweetened coconut
- 1 c toasted chopped pecans
- 8 oz crushed pineapple, drained (but not excessively drained)
Buttermilk Caramel Glaze
- 1 c sugar
- 1 1/2 tsp baking soda
- 1/2 c buttermilk
- 1/2 c butter
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
Cream Cheese Frosting
- 11 oz cream cheese
- 3/4 c softened butter
- 3 c sifted powdered sugar
In a medium bowl, whisk together first four ingredients. Set aside. In a large bowl with a handheld electric mixer, beat eggs and next four ingredients until thoroughly mixed (but don't overbeat). Add flour mixture and beat just until combined. By hand, stir in the carrot, coconut, pecans and pineapple.
*If using sweetened coconut, reduce the sugar by 1/2 c.*
Evenly divide batter into three cake pans. (If halving the recipe, batter can fit into one cake pan)
Bake at 350 for 18-25 minutes or until toothpick inserted in center comes out clean. Immediately pour caramel sauce over cakes and quickly spread evenly all around until all caramel is absorbed (about a half cup for each cake). If you don't do this evenly, the cake will be unevenly moist.
For caramel: In a large saucepan (larger than you think you'll need), bring all but vanilla extract to a boil over medium heat. Boil for 5 minutes, or until caramel turns a golden brown. Remove from heat. Stir in vanilla.
Cool cakes completely in pans. Frost with cream cheese frosting.
For frosting: beat together butter and cream cheese first until thoroughly combined. Then beat in powdered sugar and whip until fluffy.