Carrot Cake – so delicious
Happy Saturday great foodie friends, it’s has been a long time since my last posting but sometimes life hops in the way.
I tried making this carrot cake today – it’s a play off the “Southern Living” recipe also kown as the best carrot cake.
It’s all about the love that you put into baking and staying as true to the recipe as possible.
What you will need:
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
What you will do:
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 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
What you will do:
Put all the ingredients into a good sauce pan (larger as it expands) heat on medium until a slow boil for approx 4 mins. while stirring often. Take off the heat and add in the vanilla and stir.
Cream Cheese Frosting
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract (I used Vanilla bean paste instead)
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
After you have finished, cover keep in the fridge. I promise it won’t last long!
“You Gotta Try This!”
Posted on April 16, 2016, in Food reviews, Great flavors, special extra treat and tagged cake, Carrot Cake, cream cheese Frosting, dessert, homemade, vancouver dessert. Bookmark the permalink. Leave a comment.