Carrot Cake

10:04 AM Posted In , , , , , , , , , 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).


ingredients minus the carrots that needed to be shredded
Cake
2 teaspoons baking soda
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
1/2 cup butter or 1/2 cup margarine
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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