Carrot Cake Supreme

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2 cups all-purpose flour

2 teaspoons baking soda

1⁄2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

2 cups sugar

3⁄4 cup vegetable oil

3⁄4 cup buttermilk

2 teaspoons vanilla extract

2 cups grated carrots

1 (8 ounce) can crushed pineapple, drained

1 (3 1/2 ounce) can flaked coconut

1 cup chopped pecans

1 cup sugar

1 1⁄2 teaspoons baking soda

1⁄2 cup buttermilk

1⁄2 cup butter or 1⁄2 cup margarine

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1 (8 ounce) package cream cheese (room temp.)

1 (3 ounce) package cream cheese (room temp.)

3⁄4 cup butter (room temp.)

1 (16 ounce) package powdered sugar, sifted

1 1⁄2 teaspoons vanilla extract


1. For Cake. Grease three 8 or 9-inch round cake pans and line with parchment paper. Stir together first 4 ingredients in a medium sized bowl. In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared pans. Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.

2. Buttermilk Glaze. Bring next 5 ingredients to a boil in a medium to large saucepan. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla and cool slightly. Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes. Remove from pans, inverting layers. Peel parchment; invert again, glaze side up. Cool completely on wire racks.

3. Deluxe Cream Cheese Frosting. Beat last 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake. Chill cake several hours before slicing. Store in the refrigerator.

Bon Appetit!

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