Cakes, Desserts
Best Carrot Cake
Source: Southern Living Magazine
URL: http://www.southernliving.com
URL: http://nalbone.us/recipes/
Servings: 24
Yield: 1 9 in cake
Preparation Time: 15 minutes
Start to Finish Time: 1 hour
Ingredients
- 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 carrots
- 8 ounces crushed pineapple, drained
- 3 1/2 ounces coconut flakes, canned
- 1 cup chopped pecans, or walnuts
- Buttermilk Glaze
- Cream Cheese Frosting
Directions
- Line 3 (9-inch) round cake pans 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 cake pans.
- Bake at 350 F for 25 - 30 minutes or until a wooden pick inserted in the center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire rack 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Copyright: Southern Living Magazine
Per Serving (excluding unknown items): 456 Calories; 26g Fat (51.2% calories from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 402mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 2 1/2 Other Carbohydrates.