"rock the carrot"

Name: "Rock the Carrot"
Prep time: 20 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: ## CAKE BATTER; 2 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2 teaspoon(s) ground cinnamon; 3 large eggs; 2 cup(s) sugar; 3/4 cup(s) vegetable oil; 3/4 cup(s) buttermilk; 2 teaspoon(s) pure vanilla extract; 2 cup(s) grated carrots; 1 ounce(s) 8-ounce crushed pineapple, drained; 1/2 cup(s) flaked coconut; 1 cup(s) chopped pecans or walnuts; ## BUTTERMILK GLAZE; 1 cup(s) sugar; 1 1/2 teaspoon(s) baking soda; 1/2 cup(s) buttermilk; 1/2 cup(s) butter; 1 tablespoon(s) light corn syrup; 1 teaspoon(s) pure vanilla extract; ## CREAM CHEESE FROSTING; 3/4 cup(s) butter, softened; 1 ounce(s) 8-ounce package cream cheese, softened; 1 ounce(s) 3-ounce package cream cheese, softened; 3 cup(s) sifted powdered sugar; 1 1/2 teaspoon(s) pure vanilla extract

(2 RATINGS)

192 Pinches 1 Photo

Jen Smallwood

St. Cloud, FL

Updated on Jan 8, 2013

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

Rate

prep time 20 Min

cook time 35 Min

method Bake

yield 8-10 serving(s)

Ingredients

CAKE BATTER
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 pure vanilla extract
2 cups grated carrots
1 ounce 8-ounce crushed pineapple, drained
1/2 cup flaked coconut
1 cup chopped pecans or walnuts
BUTTERMILK GLAZE
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
CREAM CHEESE FROSTING
3/4 cup butter, softened
1 ounce 8-ounce package cream cheese, softened
1 ounce 3-ounce package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons pure vanilla extract

How To Make "rock the carrot"

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.

Step 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.
Step 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...
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