Ingredients for Carrot Cake Sharon Messamaker
- 2 cups all-purpose flour
- Baking Soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- Carrots
- Crushed Pineapple
- Flaked Coconut
- Pecans
- Butter
- Corn Syrup
- Vanilla
- Cream Cheese
- Powdered Sugar
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How to Make Carrot Cake Sharon Messamaker
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, beat eggs, sugar, and oil until light and fluffy. Stir in buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in grated carrots and nuts (if using).
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While cakes are baking, prepare the buttermilk glaze: In a small saucepan, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes.
- Remove from heat and stir in vanilla extract.
- Once cakes are baked, let them cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- Prepare the cream cheese frosting: Beat butter and cream cheese together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Once cakes are completely cool, drizzle the buttermilk glaze over the top of each layer.
- Frost the top of one cake layer with a generous amount of cream cheese frosting. Top with another cake layer and repeat. Frost the top and sides of the cake with remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
532g
Fat
173g
Carbs
54g
