The Best Carrot Cake Ever

• Vegetarian

• Produce

  • 2 cups Carrot
  • 1 (8-ounce can Pineapple

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Butter or margarine
  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 3 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 cups Flour
  • 1 (16-oz. package Powdered sugar
  • 1/2 tsp Salt
  • 3 cups Sugar
  • 4 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1 (3 1/2-ounce can Coconut, Flaked
  • 1 cup Pecans or walnuts

• Dairy

  • 1/2 cup Butter
  • 1 1/4 cup Buttermilk
  • 1 (8-oz. package Cream cheese

Found on itisakeeper.com

Description

Ingredients

• 2 cups flour
• 2 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• 3 eggs
• 2 cups sugar
• ¾ cup vegetable oil
• ¾ cup buttermilk
• 2 tsp vanilla
• 2 cups grated carrot
• 1 (8-ounce) can crushed pineapple, drained
• 1 (3½-ounce) can flaked coconut
• 1 cup pecans or walnuts, chopped
• 1 cup sugar
• 1½ tsp baking soda
• ½ cup buttermilk
• ½ cup butter or margarine
• 1 Tbsp light corn syrup
• 1 tsp vanilla extract
• ½ cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract

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° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
• During the last 5 minutes of baking, begin making glaze.
• Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
• Boil, stirring often, 4 minutes.
• Remove from heat, and stir in vanilla.
• Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
• Remove from pans, and cool completely on wire racks.
• To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
• Spread frosting between layers and on top and sides of cake.