Number Of Ingredients 23
Steps:
- For Cake:
- Grease three 8 or 9-inch round cake pans and line with parchment paper.
- Stir together first all-purpose flour, baking soda, salt, & ground cinnamon in a medium sized bowl.
- In your mixing bowl, beat eggs, sugar, vegetable oil, buttermilk, and vanilla extract 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, crushed pineapple, flaked coconut & chopped pecans
- Pour batter into prepared pans.
- Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
- Buttermilk Glaze:
- Bring 1 cup sugar, 1.5 teaspoons baking soda, .5 cup buttermilk, & .5 cup butter to a boil in a medium to large saucepan.
- Boil 4 minutes, stirring constantly until glaze is golden.
- Remove from heat, and stir in vanilla and cool slightly.
- Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
- Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
- Cool completely on wire racks
- Deluxe Cream Cheese Frosting:
- Beat first cream cheese and 3/4 cup butter at medium speed with an electric mixer until smooth
- Gradually add powdered sugar, beating at low speed until light and fluffy.
- Stir in vanilla
- Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
- Chill cake several hours before slicing.
- Store in the refrigerator.
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