carrot cake glory

Okay, so this is one recipe you might want to give a try if you ever want to have the best carrot cake on the planet.  If not, go ahead and keep thinking some carrot cake from your favorate restraurant is best.  But if you want to really have some good cake, give this a shot.  It's not for faint of heart, or cooking.

Best Carrot Cake (Jami Platt)

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 carrot
1 (8 oz.) can crushed pineapple, drained
1 (3 ½ oz.) can flaked coconut (almost ½ Cup)
1 cup chopped pecans or walnuts
Buttermilk Glaze (see below)
Cream Cheese frosting (see Below)

• Line three 9-in. round cake pans with wax paper; grease well and flour wax paper.  Set pans aside.  (Can also us a 9X13 pan for sheet cake style)
• Cream together sugar and oil
• Beat in eggs
• Stir buttermilk and vanilla
• Stir flour, baking soda, salt, and cinnamon
• Fold in carrot, pineapple, coconut and nuts. 
  Pour batter into prepared cake pans and bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean.
• Drizzle buttermilk Gaze evenly over layer; cool in pans on wire racks 15 minutes.  Remove from pans, and cool completely on wire racks.  Might need to use wax paper this cake is very sticky!!! (You don’t have to do the glaze it just makes it more moist)
• Spread cream cheese frosting between layer and on top and sides of cake.
• Refrigerate until ready to eat
• Yield: 1 (3 layer) cake or 1- 9X13 cake

Buttermilk Glaze

1 cup sugar
1 ½ tsp. baking soda
½ cup buttermilk
½  cup butter or margarine
1 Tbsp. light corn syrup
1 tsp. vanilla extract

Bring the first 5 ingredients to a boil in a large pan over medium-high heat.  Boil, stirring often, 4 minutes.  Remove from heat, and stir in vanilla. Yields 1 ½ Cups

Cream Cheese Frosting

¾ cup butter or margarine, softened
1 (8 oz.) pak. cream cheese, softened
1 (3 oz.) pak. cream cheese, softened
3 cups sifted powder sugar
1 ½ tsp. vanilla extract

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powder sugar and vanilla; beat until smooth.  Yields:  4 cups

Comments

[Erin (the little sis)]

My friend, Wendi, made this recipe in cupcake form this last week and got rave reviews. She is a big cupcake maker, she is getting into the business actually, and now this recipe may be "famous". She said she "tweaked" it a just a tad for originality.