Friday, March 7, 2008

Best Carrot Cake

This recipe is posted in honor of my sister, Carrie, who turns 30 today! This is her very favorite cake--this particular recipe--and she's been making it for her own birthday for a few years (you know you're a mom when you start making your own birthday cake, right?!). It's a bit labor intensive, but worth the effort. The original recipe came from an old Southern Living magazine, but they've thoughtfully posted it on their website if you'd like to see reviews (and the links below for the frosting/glaze also take you to their website).


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
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting


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.


1 (9-inch) cake

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