Carrot Cake
10:04 AM Posted In buttermilk , cake , carrot , cream cheese , dessert , farm fresh , glaze , help , layers , nuts Edit This 0 Comments »
Guys - this was SOOOO good. I used farm fresh carrots AND eggs that we had just gotten the day before. The munchkin helped me make the cake. It's a bit time consuming and the ingredient list is long. First you make the cake, then you make an amazing buttermilk glaze (which I used just yesterday to top some vanilla bean ice cream - nom nom nom) and THEN you frost it with the cream cheese frosting. And for added goodness I covered the outside in crushed walnuts (mostly because I forgot to add them to the cake, itself).
Deluxe
cream cheese frosting
Directions:
 |
| ingredients minus the carrots that needed to be shredded |
Cake
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
Buttermilk
glaze
1 cup sugar
1 1/2 teaspoons baking
soda
1/2 cup buttermilk
1 tablespoon light
corn syrup
1 teaspoon vanilla
extract
Deluxe
cream cheese frosting
1 (8
ounce) package cream cheese (room temp)
1 (3
ounce) package cream cheese (room temp)
3/4 cup butter
(room temp)
1 (16
ounce) package powdered sugar, sifted
1 1/2 teaspoons vanilla
extract
Directions:
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.
 |
| momma's little helper |
 |
| cooling cakes |
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.
 |
| stirring the buttermilk glaze |
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.
 |
| walnut decor |
 |
| nom nom nom |
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