How to Make It
Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Crack 3 Large eggs into a large mixing bowl and add the following to the bowl:
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2.5 teaspoons vanilla extract
Beat at medium speed with an electric mixer until smooth. Add the flour mixture and beat at low speed until blended. Fold in the shredded carrot and add the following ingredients:
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
Pour batter into previously prepared cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Once removed, cool still in the pans on wire racks 15 minutes.
After 15 minutes, remove cakes from the pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Leave it plain or delicately decorate with walnuts, pistachios, piped frosting, or sprinkled nutmeg.
** Looking to add a bit of flair to your cake, no matter the season or weather? Add extra spice, rum, or brown butter during the cold months. During the spring or Summer, don’t be afraid to decorate it with gorgeous floral elements or maybe even hints of seasonal fruit.
Wednesday, October 31st, 2018
THIS CHIC CARROT CAKE WILL STUN YOUR GUESTS