Monday, January 4, 2010

Carrot Cake

Category: Cakes
Yield: 1 3-layer cake

This cake takes extra effort but it's well worth it. Very moist.

2 c flour, all-purpose
2 t baking soda
2 t cinnamon
1/2 t salt
3 lg eggs
3/4 c vegetable oil
3/4 c buttermilk
2 c sugar
2 t vanilla extract
8 oz can crushed pineapple - drained
2 c grated carrots
1 1/2 c shredded coconut
1 c pecans - chopped
1 c sugar
1/2 t baking soda
1/2 c buttermilk
1/2 c butter
1 T corn syrup
1 t vanilla extract
3/4 c butter - softened
11 oz cream cheese - softened
11/2 t vanilla extract
16 oz powdered sugar

Preheat oven to 350ยบ.
Line three 9 inch cake pans with waxed paper; set aside.
Sift flour, baking soda, cinnamon and salt together; set aside.
In a large bowl, beat eggs.
Add oil, buttermilk, sugar and vanilla; mix well.
Add flour mixture, pineapple, carrots, coconut and pecans; stir well.
Divide batter evenly into cake pans, bake for 35-40 minutes or until wooden tooth pick inserted in center comes out clean.
While cake is baking, prepare Buttermilk Glaze.
Remove cake from oven and slowly pour glaze over hot cake.
Cool cake in pan until glaze is totally absorbed, about 15 minutes.
Turn out of pans, and cool completely.
Prepare Cream Cheese Frosting; frost tops of layers, sides and top of cake.
Refrigerate until frosting is set.
In a small saucepan, melt butter then add sugar, baking soda, buttermilk, and corn syrup.
Bring to a boil. Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
Cream butter and cream cheese until fluffy.
Add vanilla, powdered sugar.
Mix until smooth.

Notes: Cake will be very sticky when removed from pan. Can be baked in half sheet pan or muffins tins.

Nutritional facts (daily value): Calories 9812kcal; Protein 90g (180%); Total Fat 570g (877%)(Sat. 227g (1,135%)); Chol. 1381mg (460%); Carb. 1133g (378%); Fiber 37g (147%); Sugars 886g; Calcium 941mg (94%); Iron 25mg (141%)

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