Carrot Cake Supreme - This cake is dangerousQUESTI

[tricia]

Cover and chill this cake and serve it the 2nd day for easier slicing. (if you can wait!)

I guarantee that you will LOVE this cake.

Carrot Cake Supreme

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 crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
Buttermilk glaze (recipe follows)
Deluxe Cream Cheese Frosting (recipe follows)

Grease three 9 inch round cakepans; line with wax paper. Lightly grease and flour wax paper. Set 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 pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Drizzle warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks 15 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, glazed side up. Cool completely on wire racks.

Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Store in refrigerator.

Yield 16 servings.

Per serving 675 calories, 36 g fat, 87 mg cholesterol, 467 mg sodium. But BOY OH BOY is it YUMMY!!!


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

Bring first 5 ingredients to a boil in a Dutch oven over medium heat. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly before glazing cake.

Yield 1 1/2 cups

Deluxe Cream Cheese Frosting

1(8 ounce) pkg cream cheese, softened
1 (3 ounce) pkg cream cheese, softened
3/4 cup butter, softened
1 (16 ounce) package powdered sugar, sifted
1 1/2 teaspoon vanilla extract

Beat first 3 ingredients at medium speed with an electric mixer until smooth. Graduall add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Yield 3 1/2 cups

Deluxe Pecan Cream Cheese Frosting
Stir 1 1/2 cups chopped pecans into frosting along with vanilla.
Yield 5 1/2 cups

[Mary Ann]

*OHHHHHH.....!!!!!*

I think I need this.

Yep.

I do.

[Chrisnstar]

oh my, my birthday is coming up. do I need to make this for myself? Hmmm. it's a tossup between this and the pumpkin cake!

chris

[tricia]

I have always been partial to chocolate cake or strawberry shortcake, but I'd pick this over ANY other dessert on the table any day! It is rich and moist, but not overpoweringly sweet.

[Chrisnstar]

I've got a riding club potluck to go to on Dec. 11. I think I'll make this to take.

chris

[Chrisnstar]

I'm going to a chili supper this weekend with a dessert contest. Thought I'd take this. In looking over the recipe, it seems like the buttermilk glaze and cream cheese icing are a bit over the top;. Would it still be good with just the icing, skipping the glaze? Or making it in a springform pan with the glaze and no icing???

chris

[Mary Ann]

Chris, the way it reads to me, the glaze will basically disappear once you put it on the cake and smack the layers together. It'll just make it seem incredibly moist and decadent.

I'm sure you could leave it out, but this may make the difference between just another good carrot cake and an outstanding one.

I wish you hadn't brought this to the top; I'd forgotten about it, which is good for my butt.

[tricia]

Mary Ann is correct, the glaze absorbs into the cake and makes it REALLY moist and yummy. I wouldn't skip it.

[Chrisnstar]

OK! Th anks!!!!!! I'll let you know if I win the best dessert!

chris