The Humpherys Family

Southern Carrot Cake

Source  Southern Living
Recipe Added:  12/26/2011
2 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla
2 cups finely grated carrots
1 cup coconut
1 cup chopped pecans or walnuts
 Buttermilk Glaze
1 cup sugar
1 1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter
1 Tbsp light corn syrup
1 tsp vanilla
 
Cream Cheese Frosting
3/4 cup butter, softened
1 8-oz + 3-oz pkg cream cheese
3 cups sifted powdered sugar
1 1/2 tsp vanilla
Preheat oven to 350°. Line 3 9" cake pans with wax paper; lightly grease and flour wax paper. Stir together flour, baking soda, salt, and cinnamon. Beat eggs, sugar, oil, and buttermilk at medium speed until smooth. Add flour mixture, beating on low until blended. Fold in carrots, coconut, and nuts. Pour into prepared pans. 

Bake 25-30 minutes or until a toothpick inserted comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 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 all ingredients except vanilla to a boil over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. 

Cream Cheese Frosting  Beat butter and softened cream cheese at medium speed with mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
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