Best Carrot Cake adapted from Southern Living magazine
(it's the best carrot cake you'll ever taste!)
You will need:
2 cups all purpose flour or mixture with white whole wheat flour/whole wheat pastry flour
2 t baking soda
1/2 t salt
2 t ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk (or substitute)
2 t vanilla extract
2 overflowing cups grated carrot (ready-made grated carrot will not suffice, as the pieces are too large) I grate the carrots into small and extra small pieces.
1 8-ounce can crushed pineapple
3 1/2 oz flaked coconut
handful of raisins (optional)
1 cup chooped walnuts or pecans
Cream Cheese Frosting
Line 3 9-inch rond cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. Heat oven to 350.
Stir together the first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in carrot, coconut, nuts and raisins. Pour batter into prepared cake pans.
Bake at 350 for 25-30 min or until a wooden pick inserted in center comes out clean. While they are baking, make your Buttermilk Glaze.
1 cup sugar
1 1/2 t baking soda
1/2 cup buttermilk (or substitute)
1/2 cup butter or margarine
1 t vanilla extract
Bring first 4 ingredients to a boil in a large dutch oven over medium-high heat. Boil, stiring often for 4 minutes. Remove from heat and stir in vanilla
Drizzle Buttermilk Glaze evenly over each pan; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely.
Cream Cheese Frosting
1/2 cup butter or margarine, softened
about 11 oz of cream cheese, softened
3 cups sifted powdered sugar (I add to taste, which ends up as a little less)
1 1/2 t vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Spread Cream Cheese frosting between layers, on top & sides.
Notes: if you normally cut down sugar in recipes, note the orginal called for 2 cups in the cake mix. Also, the frosting called for 3/4 cups of butter. Buttermilk substitute: For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk or soy milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.