The Best Carrot Cake

Post date: Nov 19, 2016 7:41:58 PM

The Best Carrot Cake

Note: For more flavor, try toasting the nuts and coconut before adding them to the batter.

2 cups gluten free 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 grated carrots

1 (8 oz.) can crushed pineapple, drained

1 (3 1/2 oz.) can flaked coconut

1 cup chopped pecans or walnuts

Buttermilk glaze (below)

Cream cheese frosting (below)

Directions:

Line 3 (9 inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first four ingredients.

Beat eggs and next four ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next three ingredients. Pour batter into prepared cake pans.

Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze (see below) 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 (see below) between layers and on top and sides of the 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 extract

Directions:

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

Cream Cheese Frosting

1 pound cream cheese at room temperature

3/4 pound unsalted butter at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioner's sugar, sifted

Directions:

Blend cream cheese, butter, vanilla and almond extracts. Add the confectioner's sugar and mix until smooth.