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Scrumptious Carrot Cake
From a dear cyber-friend comes this incredibly moist and
delicious carrot cake - the winner of the carrot cake bake-off at the cook's
forum in which I participate. This recipe includes her White Chocolate
Cream Cheese frosting, which is to-die-for, but my family actually likes it
every bit as well plain, or with just the glaze. You are going to love
this!
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2 cups
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flour
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2 teaspoons
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baking soda
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2 teaspoons
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cinnamon
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½ teaspoon
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salt
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3 large
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eggs
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¾ cup
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vegetable oil
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¾ cup
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buttermilk
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2 cup
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sugar
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2 teaspoons
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vanilla
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¾ cup
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crushed pineapple, drained
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2 cups
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finely grated carrots
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1½ cups
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shredded coconut
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1 cup
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coarsely chopped pecans (or walnuts)
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Buttermilk Glaze
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¾ cup
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sugar
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½ teaspoon
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baking soda
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½ cup
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buttermilk
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½ cup
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butter
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1 tablespoon
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corn syrup
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1 teaspoon
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vanilla
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White Chocolate Cream Cheese Frosting
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8 ounces
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cream cheese
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5-6 ounces
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white chocolate, melted and cooled
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1 teaspoon
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vanilla
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Preheat oven to 350 degrees.
Combine flour, soda, cinnamon and salt and set aside. Beat together next 5
ingredients until well blended.
Stir in flour mixture just until blended. Fold in
pineapple, carrots, coconut and pecan or walnuts. Spoon batter into a greased 9
x 13 inch (23 x 33 cm) baking pan. Bake at 350
degrees for 50 - 55 minutes or until cake tests done (knife or toothpick
inserted into center comes out clean.)
Pour hot glaze evenly over
cake as soon as
it is removed from the oven. Allow cake completely on a rack.
Frost cake if desired. If frosted the cream cheese must be
refrigerated. It will keep, covered, for up to 3 days or freeze for up to 2 weeks.
Serves
12 - 16.
Buttermilk Glaze
About 15 minutes before cake is finished baking, prepare glaze by combining first 5
ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes,
stirring occasionally. Mixture will foam considerably. Remove from heat and stir
in vanilla. Pour hot glaze over cake.
White Chocolate Cream Cheese Frosting
Beat cream cheese on high speed of electric mixer until light and fluffy. Beat
in melted chocolate and then vanilla. Spread over cake. This recipe makes enough
frosting for a 9 x 13 inch cake.
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