This may be the most heavenly Carrot Cake I have ever had. I have posted a different recipe before called Divine Carrot Cake but this one is even better. So I named it:
Heavenly Carrot Cake
Ingredients - Cake:2-1/2 cups all-purpose flour
3 teaspoons baking soda
1 Tablespoon cinnamon (I use a little less)
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk*
2 cups sugar
1 Tablespoon vanilla
One 8-ounce can crushed pineapple, drained
2 cups grated carrots
3-1/2 ounces shredded coconut (I use 1 cup frozen coconut)
1 cup coarsely chopped walnuts (approximately 4 ounces-I omit nuts)
*To make buttermilk, if needed: Add 2 Tablespoons white vinegar to 1 cup whole milk.
Ingredients - Buttermilk Glaze:
1 cup sugar
1/2 cup buttermilk
1/4 pound (1 stick) butter or margarine
1 Tablespoon white corn syrup
2 teaspoons vanilla
1/2 teaspoon baking soda
Ingredients - Cream Cheese Frosting:
1/4 pound (1 stick) butter, room temperature
2 8-ounce package cream cheese, room temperature
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla (I add a splash more)
Cake: Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan and flour lightly. Sift dry ingredients together and set aside. In a large bowl, beat the eggs and add oil, buttermilk, sugar, and vanilla; mix until well incorporated. Add flour mixture, pineapple, carrots, coconut, and walnuts. Stir until well mixed. Pour into prepared pan (I use Pam and then lightly flour) and bake for 50-60 minutes or until toothpick inserted in center comes out clean. While cake is baking, prepare the buttermilk glaze.
Buttermilk Glaze: In a medium pan, combine all glaze ingredients except vanilla and bring to a boil. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat and add vanilla. Note: The addition of the baking soda may cause this mixture to rise to the top of the pan. Use a pan with sufficient room to accommodate the mixture. Do not leave the mixture unattended.
As soon as the cake is removed from the oven, pour glaze over the hot cake. (I poke holes in the cake with a wooden skewer). Cool cake in pan until the glaze is absorbed. Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting: Cream together butter/margarine and cream cheese until fluffy. Add remaining frosting ingredients and mix until smooth. Ice the cake when it is cooled completely. I warm each slice in the microwave for 11 seconds before serving. Yummo! As in slap ya' momma yummo! It is that GOOD!
For more Tempt Your Tummy Recipes click on Blessed with Grace, Balancing Bedlam and Beauty, and Tuesday at the Table, and there is also Designs by Gollum. You will meet some great bloggers and fabulous cooks.
