18 KARAT CARROT CAKE

18 Karat Carrot Cake image

Provided by Jennifer Jordan

Categories Cakes

Time 2h15m

Number Of Ingredients 26

CARROT CAKE
2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 large eggs
2 c sugar
3/4 c vegetable oil
3/4 c buttermilk
2 tsp vanilla
2 c grated carrots
1 can(s) (8 oz.) crushed pineapple it's own juice, drained
1 can(s) (3 1/2 oz.) flaked coconut
1 1/2 c chopped pecans or walnuts (reserve 1/2 to decorate the frosting)
BUTTERMILK GLAZE
1 c sugar
1 1/2 tsp baking soda
1/2 c buttermilk
1 Tbsp light corn syrup
1 tsp vanilla extract
CREAM CHEESE FROSTING
1/2 c butter (softened)
8 oz cream cheese
3 1/2 c sifted powdered sugar
1 1/2 tsp vanilla
3 Tbsp orange juice

Steps:

1. Carrot Cake Directions
2. Line bottom of a 9x13 cake pan with parchment paper; lightly grease and flour sided of pan and the paper. Set aside. Preheat oven to 350.
3. Stir together dry ingredients. Beat eggs and next four ingredients at medium speed with an electric mixer until smooth. Add dry mixture, beating at low speed until blended. Fold in carrots and next three ingredients. Pour batter into prepared cake pan.
4. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean.
5. Buttermilk Glaze Directions
6. Bring first 5 ingredients to a boil in a large sauce pan over medium heat. Boil, stirring often, for four minutes. Remove from heat and stir in vanilla.
7. Drizzle the Buttermilk Glaze evenly over the hot cake (I poke holes in my cake with a fork). Cool for fifteen minutes, flip onto your serving tray/cake plate. Cool completely, frost.
8. Cream Cheese Frosting
9. Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar, vanilla, and orange juice. Beat until smooth. Frost cooled cake, top with chopped pecans, coconut or both!