Best Carrot Cake
Yield: 1 (9-inch) cake
a.. 2 cups all-purpose flour
b.. 2 teaspoons baking soda
c.. 1/2 teaspoon salt
d.. 2 teaspoons ground cinnamon
e.. 3 large eggs
f.. 2 cups sugar
g.. 3/4 cup vegetable oil
h.. 3/4 cup buttermilk
i.. 2 teaspoons vanilla extract
j.. 2 cups grated carrot
k.. 1 (8-ounce) can crushed pineapple, drained
l.. 1 (3 1/2-ounce) can flaked coconut
m.. 1 cup chopped pecans or walnuts
n.. Buttermilk Glaze -see below
o.. Cream Cheese Frosting -see below
Preparation
1.. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour
wax paper. Set pans aside.
2.. Stir together first 4 ingredients.
3.. 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 cakepans.
4.. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in
pans on wire racks 15 minutes. Remove from pans, and cool completely on wire
racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Buttermilk Glaze
Yield: 1 1/2 cups
a.. 1 cup sugar
b.. 1 1/2 teaspoons baking soda
c.. 1/2 cup buttermilk
d.. 1/2 cup butter or margarine
e.. 1 tablespoon light corn syrup
f.. 1 teaspoon vanilla extract
Preparation
1.. Bring first 5 ingredients to a boil in a large Dutch oven over
medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir
in vanilla.
Cream Cheese Frosting
Yield: 4 cups
a.. 3/4 cup butter or margarine, softened
b.. 1 (8-ounce) package cream cheese, softened
c.. 1 (3-ounce) package cream cheese, softened
d.. 3 cups sifted powdered sugar
e.. 1 1/2 teaspoons vanilla extract
Preparation
1.. Beat butter and cream cheese at medium speed with an electric mixer until
creamy. Add powdered sugar and vanilla; beat until smooth.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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