Zutaten für Carrot Cake Supreme With Buttermilk Glaze And Cream Cheese Frost
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- Sugar
- ¾ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Carrots
- 1 cup crushed pineapple (drained)
- Flaked Coconut
- Pecans
- Butter
- Light Corn Syrup
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar, plus more as needed
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Zubereitung von Carrot Cake Supreme With Buttermilk Glaze And Cream Cheese Frost
- **Cake:**
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- In a large bowl, beat together 3 large eggs, 1 ½ cups granulated sugar, ¾ cup vegetable oil, and 1 teaspoon vanilla extract on medium speed until smooth.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined.
- Fold in 2 cups grated carrots, ½ cup chopped walnuts or pecans, and 1 cup crushed pineapple (drained).
- Divide batter evenly among prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
- **Buttermilk Glaze:**
- In a medium saucepan, combine 1 cup buttermilk, ½ cup granulated sugar, 2 tablespoons unsalted butter, 1 tablespoon all-purpose flour, and a pinch of salt.
- Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, or until glaze is thickened and golden.
- Remove from heat, stir in 1 teaspoon vanilla extract, and let cool slightly.
- Drizzle warm glaze evenly over the cooled cake layers.
- **Cream Cheese Frosting:**
- In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup unsalted butter (softened), and 3 cups powdered sugar on medium speed until smooth.
- Gradually add 1 teaspoon vanilla extract and additional powdered sugar as needed to reach desired consistency.
- Frost between cake layers and on top and sides of the cake.
- Chill cake for several hours before serving. Store in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
289g
Fat
86g
Carbs
29g
