The Best Carrot Cake Ever (Southern Living Magazine)

2 c all-purpose flour

2 tsp baking soda

½ tsp salt

2 tsp ground cinnamon

3 large eggs

2 c sugar

¾ c vegetable oil

¾ c buttermilk

2 tsp vanilla extract
2 c grated carrots
1 (8oz) can crushed pineapple, drained
1 (3.5oz) can flaked coconut
1 c chopped pecans or walnuts

Line 3 (9in) 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 carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 min. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Yield: 1 (9in) cake.

Note: Can also bake this cake in a 9x13 cake pan.

Buttermilk Glaze:

1c sugar

1½ tsp baking soda

½ c buttermilk

½ c butter or margarine

1 T light corn syrup

1 tsp vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Drizzle over cake.

Cream Cheese Frosting:

1/2 c butter or margarine, softened

1 8oz pkg cream cheese, softened

2 c sifted powdered sugar

1 tsp vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Spread evenly on cake after cake has completely cooled.