Wednesday, June 22, 2016

Carrot Cake with Cream Cheese Frosting

This year was the first time I have actually tried carrot cake, believe it or not! After my first bite, I knew I was in love. So with this in mind, my brother's girlfriend birthday was around the corner and that gave me the perfect excuse to bake one of her classic favorite, carrot cake! I've searched the internet to find the best carrot cake recipe, "My Recipes" one was definitely a winner. 

This carrot cake is unbelievably moist and packed with so much flavor, from the pineapples, to the walnuts, to the coconut flakes, every bite was to die for.  The cream cheese frosting was so creamy and smooth, you can't resist licking off the spoon.

This was such a hit at the birthday party! I've seen people grab for seconds actually. It was the perfect moist cake on a very hot day. This simply classic, good old fashion cake, might just become your next absolute favorite cake. 

And did i mention it being easy? No? Well, it is... very much so. This was one of the easiest thing i have bake so far! The ingredients are also simple as well. Nothing better than a good tasting cake, that almost anyone can do! and I mean anyone

I hope you guys enjoy this cake as much as I do! Now... Lets start baking! 

Carrot Cake with Cream Cheese Frosting

Prep time
Cook time
Total time
1 Hr and 30 mins
For Cake Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ tsp. ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 2/4 cups vegetable oil           
  • 3/4 cup butter
  • 3/4 buttermilk
  • 2 tsp. vanilla extact 
  • 2 cups of grated carrot
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (3½ -ounce) can flaked coconut
  • 1 cup chopped pecans or walnuts

For Buttermilk Glaze:
  • 1 cup of sugar
  • 1½ tsp. baking soda 
  • ½  cup buttermilk
  • ½ cup butter or margarine
  • 1 tbs. light corn syrup
  • 1 teaspoon vanilla extract

For Cream cheese:
  • 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
  • 1½  teaspoons vanilla extract

1. Preheat oven to 350° degrees. Line round cake pans with wax paper (I used two 8x3 round cake pans); lightly grease and flour wax paper. Set  pan aside. 

2. Stir together flour, baking soda, salt, and ground cinnamon in a bowl and side aside. Beat eggs and sugar, vegetable oil, buttermilk and vanilla extract until well blended. Add dry ingredients, beating at low speed until blended. Fold in carrots, pineapple, flaked coconut, and chopped walnut or pecans. 
3. Pour batter evenly into prepared cake pans. Bake at 350°  for 30-35 minutes or until a wooden toothpick inserted in center comes out clean. 
For Buttermilk Glaze:
Add sugar, baking soda, buttermilk, butter, and light corn syrup to a boil in a large saucepan over medium-heat until boil Stirring often for four minutes. Remove from heat and stir vanilla. 

4. Once cake is done baking, poke a couple holes in the cake and drizzle Buttermilk Glaze evenly over layers. Let the cake cool in the pan for 15 minutes. Remove from pants, and cool completely on wire rack.

For Cream Cheese Frosting:
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. 

5. Spread Cream Cheese frosting between layers and on top and the sides of a cake and decorate to your desire! I bought a few flake flowers from the craft store and used the left over carrots, walnuts, and coconut flakes to sprinkle along the sides.

Hugs & Kisses until next time,