2 cups all-purpose
flour
2 tsp baking
soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups
sugar
3 large eggs
3/4 cup
buttermilk
3/4 cup vegetable
oil
1 tsp vanilla
2 cups peeled and
coarsely grated carrots
8-oz can crushed
pineapple, drained
1 cup coarsely
chopped pecans
Preheat oven to
350^F. Grease and flour a 9x13" cake pan.
Combine the flour,
soda, cinnamon, and salt. Set aside.
Beat the eggs,
sugar, buttermilk, oil and vanilla in a large bowl until smooth. Beat in the
dry ingredients. Fold in carrots, pineapple and pecans. Pour batter in prepared
pan and bake 45-55 minutes or until cake tests done. If cake is browning too
much, loosely cover with aluminum foil after about 30 minutes.
Glaze:
1 cup sugar
1/2 cup
buttermilk
1 stick unsalted
butter, diced
1 Tbsp light corn
syrup
1 1/2 tsp baking
soda
1 tsp vanilla
Combine sugar,
buttermilk, butter, corn syrup and soda in a large saucepan, stirring until
sugar dissolves. Bring to a boil and cook, stirring often until the glaze is a
deep amber color. The glaze will thin out when almost done. Remove from heat
add vanilla.
Loosen edges of cake
from pan but leave it in the pan. Poke holes in warm cake with a bamboo skewer
and then slowly pour the glaze over the cake. Let cool completely in the pan
and then turn out onto a tray/platter/cake taker.
Frost. Enjoy!
Frosting:
5 oz cream cheese,
softened to room temperature
1 stick unsalted
butter, softened to room temperature
1 lb powdered sugar
2 Tbsp brown
sugar
1 tsp vanilla
1/2 tsp
cinnamon
Beat the cream
cheese and butter in a large bowl until fluffy. Add powdered sugar, brown
sugar, vanilla and cinnamon; beat until well blended Spread over cooled
cake.
Delicious Carrot
Cake! One of my favorite Easter desserts.
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