You’ll ever find the perfect Carrot Cake Recipe. This homemade carrot cake bursts with flavor and humidity! But (in my opinion) one of my favorite things about this cake is the best cream cheese frosting on the planet.
Ingredients:
3 large eggs
2 cups of sugar
¾ cup of vegetable oil
¾ cup buttermilk
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 cups grated carrot
1 (8 oz) can crush pineapple, drained
¾ cup flaked coconut
1 cup chopped pecans or walnuts
For Buttermilk Glaze:
1 cup of sugar
1 1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter
1 tbsp light corn syrup
1 tsp vanilla extract
For Cream Cheese Frosting:
3/4 cup butter or margarine, softened
1 (250 grams or 8 oz) package of softened cream cheese
1 (125 grams or 4 oz) package of softened cream cheese
3 cups sifted powdered sugar
1 1/2 tsp vanilla extract
Directions:
1. Beat butter and cream cheese in an electric blend until smooth, at medium pressure. Add powdered sugar and vanilla; beat until smooth.
2. Combine flour, baking soda, cinnamon, and salt.
3. Add flour mixture, beat until blended at low speed. Fold in carrot and 3 ingredients next to it. Pour batter into pans prepared for cake.
4. Bake it 25 to 30 minutes at 350 degrees until a toothpick inserted in the middle of the cake comes out clean. Drizzle Buttermilk Glaze uniformly over layers; cool down 15 minutes in pans on wire racks. Clear from the pots, and cool on the wire racks.
5. Spread Cheese Cream Frosting between layers and cake tops and sides. Sprinkle with extra sliced walnuts and pecans. Keep cool till it’s ready to serve.
For Buttermilk Glaze:
1. In a pan, put the first five ingredients in a medium-high heat boil. Boil, often stirring for 5 minutes. Stir in vanilla, remove it from heat.
For Cream Cheese Frosting:
1. On the electric mixer, add Cream Cheese ingredients beat sour cream and butter at medium speed. Add the powdered vanilla and sugar; beat until smooth.
Tips:
The ingredients are pretty basic for this frosting. Butter, cream cheese, vanilla, and sugar manufacturers. Nonetheless, it is like bringing them together that makes the difference! And your cream and butter must be at room temperature. It will be lumpy when your cream from cold, and you can’t get those lumps out.
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