BEST EVER CARROT CAKE
My first ever attempt a Carrot Cake, and I have to say, AMAZING! Instead of three cake pans, I only used two and it worked out just fine. And I used regular grated coconut from a bag. I have no idea what the canned coconut is. If you have an inkling, give me a shout out. The recipes for Buttermilk Glaze and Cream Cheese Frosting will follow under another post.
2 C. all purpose flour
2 tsp. baking soda
½ tsp salt
2 tsp. ground cinnamon
3 large eggs
2 C. sugar
¾ C. vegetable oil
¾ C. buttermilk
2 tsp. vanilla extract
2 C. grated carrot
1 (8oz.) can crushed pineapple, drained
1 (3 ½ oz.) can flaked coconut
1 C. chopped pecans or walnuts
BUTTERMILK GLAZE
CREAM CHEESE FROSTING
Grease and lightly flour 3 (9 inch) round cake pans and line with parchment paper; set aside.
Beat eggs, sugar, vegetable oil, buttermilk and vanilla on medium speed with a mixer until smooth. In a separate bowl combine, flour, baking soda, salt and cinnamon; whisk to combine dry ingredients. On low speed, add the flour mixture until well blended. Fold in carrots, drained pineapple, coconut and nuts. Pour into cake pans.
Bake at 350° for 35 to 30 minutes or until wooden toothpick inserted into the center comes out clean.
Drizzles Buttermilk Glaze evenly over the warm cakes and let cool on wire racks for 15 minutes. Remove from pans, and cool completely. Once cakes are completely cooled, frost with Cream Cheese Frosting between layers and on top and sides of cake.
