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Carrot Cake with buttermilk glaze and cinnamon-cream cheese frosting

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, D, E
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Cake

    2. 2 cups all purpose flour

    3. 2 teaspoons baking soda

    4. 2 teaspoons ground cinnamon

    5. 1/2 teaspoon salt

    6. 1 1/2 cups sugar

    7. 3 large egg s

    8. 3/4 cup buttermilk

    9. 3/4 cup vegetable oil

    10. 2 cups coarsely grated peeled carrot s

    11. 1 1/2 cups sweetened flaked coconut

    12. 1 8-oz can crushed pineapple in juice

    13. 1 cup coarsely chopped pecan s

    14. Glaze

    15. 1 cup sugar

    16. 1/2 cup buttermilk

    17. 1/2 cup (1 stick) unsalted butter , diced

    18. 1 tablespoon light corn syrup

    19. 1 1/2 teaspoons baking soda

    20. 1 teaspoon vanilla extract

    21. Frosting

    22. 1 1/2 8-oz packages cream cheese, room temperature

    23. 1/2 cup (1 stick) unsalted butter , room temperature

    24. 1 1 pound box powdered sugar

    25. 2 tablespoons brown sugar

    26. 1 1/2 teaspoons vanilla extract

    27. 1 teaspoon ground cinnamon

    Instructions Jump to Ingredients ↑

    1. Cake Preheat oven to 350 degrees F. Brush 13x9x2-inch metal baking pan with vegetable oil; dust with flour. Whisk first 4 ingredients in medium bowl. Beat sugar, eggs, buttermilk, oil and vanilla in large bowl until smooth. Beat in dry ingredients. Fold in carrots, coconut, pineapple with juice, and pecans. Transfer batter to prepared pans.

    2. Bake cake 30 minutes. Tent loosely with foil. Continue to bake until tester inserted into center comes out clean, about 15 minutes longer. Remove from oven. Using bamboo skewer, poke deep holes all over cake.

    3. Glaze Meanwhile, bring first 5 ingredients to boil in large saucepans, stirring until sugar dissolves. Boil until glaze is deep amber, whisking often, 3 to 4 minutes )glaze will thin out when almost done). Remove from heat; mix in vanilla.

    4. Spoon hot glaze evenly over warm cake. Cool cake completely in pan.

    5. Frosting Beat cream cheese and butter in large bowl until fluff. Add powdered sugar , brown sugar, vanilla, and cinnamon; beat until blended. Spread frosting over cooled cake in pan.

    6. DO AHEAD-Cake can be made 1 day ahead. Cover and chill.

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