Mo’s Carrot Cake

 Mo’s Carrot Cake

2 c. flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

3 eggs

2 c. sugar

3/4 c. vegetable oil

3/4 c. buttermilk

2 tsp. vanilla extract

2 c. grated carrot

1 can (8 oz.) crushed pineapple

1/2 c. flaked coconut

1 c. chopped pecans 

1 c. sugar

1 1/2 tsp. baking soda

1/2 c. buttermilk

1/2 c. butter

1 T. light corn syrup

1 tsp. vanilla extract

Bring the eggs to room temperature.  Drain the pineapple.  Grease 3 9” round cake pans then line them with parchment paper.  Peel and grate carrots.  Set aside.

Whisk together flour, baking soda, salt and cinnamon in a bowl.  Set aside.

Beat the eggs, sugar, vegetable oil, buttermilk and vanilla at medium speed with an electric mixer until smooth.  Add the flour mixture, beating at low speed until blended.  Fold in the carrot, drained pineapple, coconut and pecans.  Pour the batter into the prepared pans.  Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

To make the buttermilk glaze, bring 1 cup sugar, 1 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1/2 cup butter and 1 tablespoon corn syrup to a boil in a large saucepan over medium heat.  Boil 4 minutes, stirring constantly until the glaze is golden.  Remove from heat and stir in the vanilla.  Cool slightly.  Drizzle warm buttermilk glaze evenly over the warm cake layers, cool in pans on wire racks for 15 minutes.  Remove from pans, inverting layers.  Peel off the parchment paper; invert again, glaze side up.  Cool completely on wire racks.  Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake.  Chill cake for several hours before slicing.  Store in the refrigerator.

Cream Cheese Frosting:

1 pkg. (8 oz.) cream cheese

1 pkg. (3 oz.) cream cheese

3/4 c. butter

1 pkg. (16 oz.) powdered sugar

1 1/2 tsp. vanilla extract

Bring the cream cheese and butter to room temperature.  Beat the cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy.  Beat in the vanilla.