"Rock the Carrot"

Jen Smallwood

By
@usmcmom1

a super moist, yummy cake...plus a great way to eat more veggies, lol


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

CAKE BATTER

2 c
all purpose flour
2 tsp
baking soda
1/2 tsp
salt
2 tsp
ground cinnamon
3 large
eggs
2 c
sugar
3/4 c
vegetable oil
3/4 c
buttermilk
2 tsp
pure vanilla extract
2 c
grated carrots
1 oz
8-ounce crushed pineapple, drained
1/2 c
flaked coconut
1 c
chopped pecans or walnuts

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
pure vanilla extract

CREAM CHEESE FROSTING

3/4 c
butter, softened
1 oz
8-ounce package cream cheese, softened
1 oz
3-ounce package cream cheese, softened
3 c
sifted powdered sugar
1 1/2 tsp
pure vanilla extract

Directions Step-By-Step

1
Preheat oven to 350*

Line 3 (9-inch) round cake pans with wax paper, lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.
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 carrots and next 3 ingredients.

Pour batter evenly into prepared cake pans.

Bake at 350* for 25 - 30 minutes or until wooden pick inserted in center comes out clean.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 mins.

Remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers, do top and sides of cake with frosting.
2
For Glaze:

Bring first 5 ingredients to a boil in a large dutch oven over medium-high heat.

Boil; stirring often, about 4 minutes.
Remove from heat, and stir in vanilla.
3
For Cream Cheese Frosting:

Beat butter and cream cheese at medium speed with electric mixer until creamy.

Add sifted powdered sugar and vanilla; beat until smooth.

decorate with added walnuts or pecans if desired...

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American