Tuesday, November 4, 2008

The Best Carrot Cake Ever!

Happy Birthday Mom Hunt!

We were so glad that we could celebrate Mom's birthday on Sunday. I made her this cake and she requested the recipe. I'm not a huge fan of carrot cake, but I think this is the best I've ever had - I'm actually eating the piece pictured above for breakfast!

Carrot Cake Supreme
(from the Ultimate Southern Living Cookbook)
Cake:
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut
1 small package of chopped pecans
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)

Grease three 9 inch round cakepans.

Cut circles of wax paper or parchment paper to line on bottom of cake pans.

Grease and flour wax paper. Set aside.

Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended.

Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.

Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean.

Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes.

Place first layer on your cake plate. Spread a layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place second layer on top of bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of cake.

Buttermilk Glaze:

1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter

1 t. vanilla extract

Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.

Deluxe Cream Cheese Frosting

1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounce) package of powdered sugar
1 1/2 t. vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
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6 comments:

Honey said...

Who would have thought pineapple in carrot cake? I don't care for carrot cake myself as well, but of course I wouldn't ever turn down cake. Wish I was at your house for breakfast!

Rebecca said...

Looks AMAZING! I'm might have to go make me some of that!

Ricki said...

Carrot cake is my husband's favorite, so I'm going to save this recipe and try it. It's similar to mine, but yours looks a little richer with the extra glaze and layers. Yum! Gotta try it.

Nisa said...

I love love love The Ulitmate Cookbook. But I've never tried that one before. Too bad I can't just fly down and taste a piece, then fly home. I bet it would be worth it.

danielle said...

pretty much I like any reason to eat cream cheese frosting...that is the same recipe that I use. Love it! I wonder if this recipe would work with apples instead of carrots? thanks for posting it!

Kati said...

The cake was definitely delicious :)