Mmm, Mmm Monday-The Best Carrot Cake EVER

I'm not exaggerating. This really is the best carrot cake ever, says the lady who doesn't even like carrot cake. Most of the recipes I share on the blog are the easy, somewhat healthy recipes of a working mom. This is not one of them.

I first tasted this cake at work, when a coworker brought it in. I wasn't too psyched about it, because, like I said, I don't really like carrot cake. But it was in celebration of someone's birthday and it felt rude not to partake in the celebration. I am so happy I did not miss out on this cake! I decided to make it on my own and found that it was a little labor intensive, but the final product was a moist, delicious crowd-pleasing cake that was worth every ounce of effort.

I made this cake for Easter and it was just as delicious as the first time. There's a leftover piece in my refrigerator right now, just waiting to be eaten once the kids go to bed. ;)

These are the ingredients you will need for the cake. The glaze and frosting are another set of ingredients. Yeah, it's a lot, but it's worth it. You'll need vegetable oil, buttermilk, sugar, flour, baking soda, salt, vanilla, eggs, crushed pineapple cinnamon, pecans (or walnuts), coconut, and carrots.

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax pans over the wax paper.  Stir the flour, baking soda, salt, and cinnamon together in a medium bowl.  Set aside.

Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, pineapple, coconut, and pecans.  Pour evenly into the three pans and bake at 350 for 25-30 minutes, or until an inserted toothpick comes out clean.


While the cake is baking, make the buttermilk glaze.

Combine 1 cup sugar, 1 1/2 tsp. baking soda, 1/2 cup buttermilk, 1/2 cup butter, and 1 tbsp. light corn syrup in a large Dutch oven. I don't have a Dutch oven, so I did mine in a bowl over a pot of boiling water. Bring the ingredients to a boil, stirring often for 4 minutes. Remove from heat, then add 1 tsp. of vanilla.

 Once the cakes are out of the oven, pour the glaze evenly over the layers. Leave them in the pan for 15 minutes. The glaze will soak into the cake layers, making them moist and super yummy. I like to poke holes in my layers with a fork before I pour the glaze on top. I don't know if it makes a difference, but I like to think so. :)

After 15 minutes, remove the cakes from the pans. This is messy, but the best method I have found is to run a knife along the edges, then place a sheet of wax paper on top of the cake, then place another wire rack on top. Flip the entire thing over, so that the cake slides out of the pan and onto the wax paper covered rack. Peel off the wax paper that was on the bottom of the pan. Then, repeat the flipping with the other wire rack so the cake is now resting on its bottom, ready to cool completely. You will still get sticky cake all over the wax paper, but that's easily lickable, er, disposable. ;)

Once the layers are completely cooled, frost the cake, and in between each layer, with cream cheese frosting. To make the frosting, beat 3/4 cup softened butter and 11 ounces softened cream cheese at medium speed with an electric mixer until creamy. Add 3 cups powdered sugar and 1 1/2 tsp. vanilla and beat until smooth. You can sift the sugar if you're fancy, but I'm not fancy and it came out fine.

 You can top the cake with coconut or chopped nuts, or just keep it clean. Either way, you will love this cake and so will anyone else lucky enough to get a piece.

The Best Carrot Cake Ever
Recipe from Southern Living 

Cake:
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 vanilla extract
2 cups grated carrot
1 (8 ounce) can crush pineapple, drained
1 (3 1/2 can) flaked coconut*
1 cup chopped pecans or walnuts 
 *I had a bag of coconut and used a little less than 1/2 cup

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax pans over the wax paper.  Stir the flour, baking soda, salt, and cinnamon together in a medium bowl.  Set aside. Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed until smooth. Add flour mixtures, beating at low speed until blended. Fold in carrot, pineapple, coconut, and pecans.  Pour evenly into the three pans and bake at 350 for 25-30 minutes, or until an inserted toothpick 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: 
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla

Combine sugar, baking soda, buttermilk, butter, and corn syrup in a large Dutch oven. Bring the ingredients to a boil, stirring often for 4 minutes. Remove from heat, then add vanilla.

Cream Cheese Frosting: 
3/4 cup butter, softened
8 ounce package cream cheese, softened
3 ounce package cream cheese, softened
3 cups powdered sugar, sifted
1 1/2 teaspoons vanilla

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla and beat until smooth. This makes plenty of frosting, so don't be afraid to frost the layers with plenty of frosting!