Carrot Cake to Die For

Source: http://distractedhomemaker.com/737 

Recipe submitted for my cake carnival :-)



Yield:  1 (9-inch) tall cake; serves 20-30

• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• pinch of nutmeg
• 6 large eggs
• 4 cups sugar
• 1 1/2 cup vegetable oil
• 1 1/2 cup buttermilk
• 4 teaspoons real vanilla extract
• 5 cups fresh grated carrot
• zest of one large orange
• 2 (8-ounce) cans crushed pineapple, drained
• 7 ounces sweetened, flaked coconut
• 2 cup chopped walnuts

Line 4 (9-inch) round double deep cakepans with parchment paper; lightly grease and flour paper.
Set pans aside. Stir together first 5 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 4 ingredients.
Pour batter into prepared cakepans.
Bake at 350° for 30 to 45 minutes or until a wooden pick inserted in center comes out clean.
Pour Buttermilk Glaze evenly over layers while cake is still hot; 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. Press chopped pecans on sides of cake and decorate edges with
pecan halves.
-Tips and Tricks: This cake is VERY tall and quite heavy… it will serve many people. If you want to make a smaller version simply half the recipe, use 2 standard 9” cake pans and bake for 25-30 minutes.

Buttermilk Glaze

• 1  cup  sugar
• 1 1/2  teaspoons  baking soda
• 1/2  cup  buttermilk
• 1/2  cup  butter or margarine
• 1  tablespoon  light corn syrup
• 1  teaspoon  vanilla extract

Bring first 5 ingredients to a boil in a heavy sauce pan
over medium-high heat. Boil, stirring often, 4 minutes.
Remove from heat, and stir in vanilla. Pour over hot-
warm carrot cakes while still in pans.

Best Ever Cream Cheese Frosting

• 2/3 Cups unsalted butter softened
• 1 1/3 Cup cream cheese softened
• 2 tsp. vanilla extract
• 6 Cups unsifted powdered sugar

In electric mixer on low speed, cream butter for
2 minutes. Increase mixer speed to medium and
add cream cheese. Cream together until light
and fluffy. Scraping sides and bottom of bowl to
incorporate all ingredients is important. Reduce
mixer speed to low and add vanilla. Blend until
smooth. Add powdered sugar 1 cup at a time,
mixing after each addition until smooth and creamy