Best Carrot Cake

Best Carrot Cake
Best Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups all-purpose flour

  • 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 carrot

  • 1

    (8-ounce) can crushed pineapple, drained and processed

  • 1

    (3 1/2-ounce) can flaked coconut

  • 1

    cup chopped pecans - chopped fine

Directions

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. 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 cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. 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. When cooking in mini bundt bake for 35-40 minutes until edges are brown and crisp.

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