Best Carrot Cake

By Morganp9661

This recipe was given to me by David Harrison.

Ingredients

• CAKE;
• 2 cups flour
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon ground cinnamon
• 3 large eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 cups grated carrots
• 1 (8oz.) can crushed pineapple, drained
• 1 (3-1/2oz) can flaked coconut
• 1 cup chopped pecans or walnuts
• BUTTERMILK GLAZE;
• 1 cup sugar
• 1 1/2 teaspoons baking soda
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla
• CREAM CHEESE FROSTING;
• 3/4 cup butter, softened
• 1 (8oz) pkg. cream cheese, softened
• 3 cups sifted powdered sugar
• 1 1/2 teaspoons vanilla

Preparation

Step 1

Line, grease and flour 2- 10" pans.
Preheat oven to 350 degrees.

CAKE;
Mix flour, baking soda, salt and Cinnamon together and set aside.
Beat eggs, sugar, vegetable oil and buttermilk until well blended. gradually add flour mixture mixing well. Fold in the carrots, pineapple, coconut and nuts. Divide mixture into pans and bake 30 minutes or until toothpick inserted comes out clean. Remove cakes from pans and cool on rack.

BUTTERMILK GLAZE;
Bring first 5 ingredients to a boil in a large dutch oven over medium heat, stirring often. for 4 minutes. Remove from heat and stir in vanilla. Drizzle over cooled cakes. Let cakes cool again and give syrup time to absorb in to the cakes.

FROSTING;
Beat first 3 ingredients at medium speed with electric mixer. Mix until creamy. Add powdered sugar and vanilla, beat until smooth. Frost cooled cakes and refrigerate until served.