The Best Carrot Cake You’ll Ever Make

• total tid: 1 hour 14 minutes

Ingredienser

Cake:

3 cups all-purpose flour

3 tsp baking soda

3 tsp ground cinnamon

3/4 tsp salt

5 large eggs, room temp

3 cups sugar

1 + 1/8 cups vegetable oil (1 cup + 2 tbsp)

1 + 1/8 cups buttermilk (1 cup + 2 tbsp), room temp

3 tsp vanilla extract

3 cups grated carrots

12 oz crushed pineapple, drained

5 1/4 oz sweetened flaked coconut

1 1/2 cups chopped walnuts

Buttermilk Glaze:

1 1/2 cups sugar

2 1/4 tsp baking soda

3/4 cup salted butter

3/4 cup buttermilk

1 1/2 tbsp light corn syrup

1 1/2 tsp vanilla extract

Cream Cheese Frosting:

1 cup salted butter, room temp

22 oz cream cheese, room temp

32 oz confectioners’ sugar

3 tsp vanilla extract

Fremgangsmåte

Preheat oven to 350°F. Grease three 8-inch pans with parchment. Sift flour, baking soda, cinnamon, and salt. In a mixer, beat eggs, sugar, oil, and buttermilk until smooth. Add dry ingredients just to combine, then fold in carrots, pineapple, coconut, and walnuts. Divide evenly (870 g each) and bake 30 min. Cover with foil, rotate pans, and bake 14 more min or until toothpick comes out clean. Cool 10 min, turn onto racks, and pour glaze over warm cakes. Cool completely. Assemble with cream cheese frosting, chill 30 min (this keeps cake from sliding!), then apply final coat. Top with extra coconut + walnuts.

Buttermilk Glaze:

Boil sugar, baking soda, butter, corn syrup, and buttermilk for 4 min, stirring. Remove from heat and add vanilla.

Cream Cheese Frosting:

Beat butter + cream cheese smooth. Add sugar + vanilla; mix low 30 sec, high 10 sec.