Carrot Cake - Southern Living

Active Time: 20 mins | Total Time: 2 hrs 20 mins | Servings: 10 to 12 | Yield: 1 (9-inch) cake

Ingredients

2 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. table salt

2 tsp. ground cinnamon

3 large eggs

2 cups granualted sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 tsp. vanilla extract

2 cups grated carrot

1 (8-oz.) can crushed pineapple, drained

3 1/2 oz. flaked coconut

1 cup chopped pecans or walnuts

Buttermilk Glaze

Cream Cheese Frosting

Directions

Preheat oven to 350°F. Line 3 (9-inch) round cake pans with parchment paper; lightly grease and flour parchment paper. Set pans aside.

Stir together first 4 ingredients—flour, baking soda, salt, and cinnamon.

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 cake pans.

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

Drizzle Buttermilk Glaze evenly over layers; 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.