Ingredients
-
2 cups all-purpose flour
-
2 teaspoons baking soda
-
1/2 teaspoon salt
-
2 teaspoons ground cinnamon
-
3 large eggs
-
2 cups sugar
-
3/4 cup vegetable oil
-
3/4 cup buttermilk
-
2 teaspoons vanilla extract
-
2 cups grated carrots
-
1 (8 ounce) can crushed pineapple, drained
-
1 (3 1/2 ounce) can flaked coconut
-
1 cup chopped pecans
-
-
1 cup sugar
-
1 1/2 teaspoons baking soda
-
1/2 cup buttermilk
-
1/2 cup butter or 1/2 cup margarine
-
1 tablespoon light corn syrup
-
1 teaspoon vanilla extract
-
-
1 (8 ounce) package cream cheese (room temp)
-
1 (3 ounce) package cream cheese (room temp)
-
3/4 cup butter (room temp)
Instructions
- For Cake:
- Grease three 8 or 9-inch round cake pans and line with parchment paper.
- Stir together first 4 ingredients in a medium sized bowl.
- In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add flour mixture, beating at low speed until blended.
- Fold in carrot and next 3 ingredients.
- Pour batter into prepared pans.
- Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
- Buttermilk Glaze:
- Bring first 5 ingredients to a boil in a medium to large saucepan.
- Boil 4 minutes, stirring constantly until glaze is golden.
- Remove from heat, and stir in vanilla and cool slightly.
- Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
- Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
- Cool completely on wire racks.
- Deluxe Cream Cheese Frosting:
- Beat first 3 ingredients 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 with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
- Chill cake several hours before slicing.
- Store in the refrigerator.