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Glazed Carrot Cake

Source of Recipe


Country Living magazine



List of Ingredients



• 2 cups all-purpose flour
  
• 2½ tsp baking soda
  
• 2 tsp cinnamon
  
• ½ tsp salt
  
• 3 large eggs
  
• ¾ cup canola oil
  
• 1¼ cups buttermilk
  
• 3 cups granulated sugar
  
• 1 tsp vanilla extract
  
• 2/3 cup crushed pineapple, drained
  
• 2 cups grated carrots
  
• ½ cup raisins
  
• ½ cup sweetened flaked coconut
  
• 2 Tbsp light corn syrup
  
• ¾ cup (1½ sticks) unsalted butter, room temperature
  
• 6 ounces cream cheese, room temperature
  
• 2 cups sifted confectioners' sugar
  
• 2 tsp fresh lemon juice
  






Instructions



1. Make the cake:
   Heat oven to 350° F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the sides and paper and dust with flour. Set aside.
   Sift the flour, 2 teaspoons baking soda, cinnamon and salt together in a large bowl. Set aside. Whisk the eggs, oil, ¾ cup buttermilk, 2 cups granulated sugar and vanilla extract together until combined, about 2 minutes, and stir into the flour mixture. Add the pineapple, carrots, pecans, raisins and coconut, and stir to combine.
   
   
2. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean, about 45 minutes.
   
   
3. Make the glaze:
   Eight minutes before the cakes are done, bring the corn syrup, the remaining ½ tsp baking soda, ½ cup buttermilk, 1 cup granulated sugar, and ½ cup butter to a medium boil for 3 to 5 minutes. Pour all of the glaze over the hot cakes in their pans. Cool cakes in pans, on a wire rack.
   
   
4. Make cream cheese frosting:
   Place the cream cheese and remaining ¼ cup butter in a bowl and beat, using a mixer set on high speed, for about 2 minutes. Reduce mixer speed to medium, add the confectioners' sugar and lemon juice, and beat until smooth.
   
   
5. Assemble the cake:
   Unmold cakes and place one layer on a cake plate. Spread a third of the cream cheese frosting over the layer; top with the remaining layer. Frost top and sides with remaining frosting.
   
   Serves 16