•Grease three 9-inch round cake pans; line with wax or parchment paper. Lightly grease and flower wax paper. Set aside.
•Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next three ingredients. Pour batter into prepared pans.
•Bake at 350° for 25-30 minutes or until wooden pick inserted into middle comes out clean.
•Drizzle with warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes. Remove from pans, inverting layers. Peel off wax paper; invert again, glaze side up. Cool completely on wire racks.
•Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill cake for several hours before slicing. Store in refrigerator.
Buttermilk Glaze
1 cup sugar
1 ½ teasp baking soda
½ cup buttermilk
½ cup butter
1 tablespoon light corn syrup
1 teasp 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.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1 3-ounce package cream cheese, softened
¾ cup butter, softened
1 box (16-oz) powdered sugar, sifted
1 ½ teasp vanilla extract
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Originally Submitted
1/5/2013
0 Out of 5 from
0 reviews
You can add this Carrot Cake Supreme recipe to your own private DesktopCookbook.
