Carrot Cake Supreme W/ frosting

Carrot Cake Supreme
 (Recipe adapted from OBB by Judy Neyts)

(This cake is a Neyts’ Easter tradition. No nuts in my cake please, but buttermilk syrup, yes!)

Cake:

2 c. all-purpose flour

2 tsp. baking soda

1/2 tsp. table salt

2 tsp. ground cinnamon

3 large eggs

2 c. sugar

3/4 c. vegetable oil

3/4 c. buttermilk

2 tsp. vanilla extract

2 c. grated carrot

1 8-oz. can crushed pineapple, drained

2/3 c. coconut

**Buttermilk Glaze (below) * Can be omitted, but really, I wouldn’t.

Cream Cheese Frosting (below)

Preheat oven to 350.  Lightly grease 3- 8” cake pans and line the prepared pans with parchment paper and then lightly grease and flour the paper. Set aside.

Combine the flour, salt, baking soda, and cinnamon in a medium bowl. Set aside.

In a large bowl, beat the eggs, sugar, oil, buttermilk, and vanilla on high speed until smooth.  Add the dry ingredients and beat on low speed until combined. Fold in the carrots. Fold in the pineapple, coconut, and pecans. Divide the batter evenly among the pans and bake for 25-30 minutes or until a pick inserted into the center of the cakes comes out clean.

**While the cakes are baking, prepare the buttermilk glaze. Drizzle the glaze over the warm cakes and then cool the cakes completely on a wire rack. When the cakes are cool, prepare the cream cheese frosting and spread some frosting on the bottom layer of the cake. Place another layer on top of the frosted layer (repeat if using a third layer). Frost the entire cake with cream cheese frosting. For best taste and presentation, refrigerate overnight and then allow to come to room temperature before serving.

Buttermilk Glaze:

1 c. sugar

1 1/2 tsp. baking soda

1/2 c. buttermilk

1/2 c. butter

1 Tbsp. light corn syrup

1 tsp. vanilla extract

Combine ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 4 minutes or until the syrup is light golden.

Cream Cheese Frosting:

11 oz. cream cheese, softened

1/2 c. real butter, softened

3/4-1 lb. powdered sugar

1 1/2 tsp. vanilla extract

Combine butter, cream cheese, and extracts and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste.