Carrot Cake*****

By Gigirox

Made this for Reese's 18th birthday...it was fantastic!

Ingredients

• Cake:
• 2 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 3 lg eggs
• 2 cups sugar
• 3/4 cup veg oil
• 3/4 cup buttermilk
• 2 tsp vanilla
• 2 cups grated carrot
• 1-8 oz can crushed pineapple(drained)
• 3 1/2 oz flaked coconut
• 1 cup chopped walnuts
• Buttermilk glaze:
• ! cup sugar
• 1 1/2 tsp baking soda
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 Tb light corn syrup
• 1 tsp vanilla
• Cream Cheese Frosting:
• 1 cup butter softened
• 1 8-oz cream cheese
• 1 3-oz cream cheese
• 1 1/2 tsp vanilla
• 3-4 cups 10x sugar
• Cream Cheese Frosting

Preparation

Step 1

-Preheat oven to 350*
-Prepare 3-9" round cakepans
-Stir together first 4 ingredients.
-Beat eggs and next 4 ingredients at medium speed, until smooth.
-Add flour mixture, beating at low speed until blended.
-Fold in carrot and next 3 ingredients.
-Pour batter into prepared cakepans.
-Bake at 350 for 25-30 min.
-Drizzle buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes.
-Remove from pans, and cool completely on wire racks.
-Spread cream cheese frosting between layers and on top and sides of cake.

Buttermilk Glaze-
-Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
-Boil, stirring often, 4 minutes.
-Remove from heat, and stir in vanilla.

Cream Cheese Frosting-
-Beat first 3 ingredients at medium speed, until creamy.
-Add vanilla and 10x sugar: beat until smooth.