I found this recipe years ago in Southern Living magazine and it certainly lives up to its name. It's so moist and rich! It quickly became a favorite with family and friends, especially my mom who loved carrot cake. Hope you enjoy!
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 four ingredients.
Beat eggs and next four ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating on low speed until blended. Fold in carrot and next three ingredients. Pour batter into prepared cake pans.
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks for 15 minutes.
Remove from pans and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Buttermilk Glaze - Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat and stir in vanilla.
Cream Cheese Frosting - Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.