Magnificent Carrot Cake Recipe

Magnificent Carrot Cake Recipe photo by Taste of Home In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. In another bowl, combine the flour, baking soda, cinnamon, salt and allspice; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, walnuts and currants.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, for glaze, combine the sugar, buttermilk, butter, corn syrup and baking soda in a small saucepan. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in vanilla.

Pour glaze over hot cakes; cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth.

Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.