Recipe from Christine McQueen, SVP Operations at Bank of Oklahoma. Christine isn’t just an outstanding banker, leader, and a great baker. Try her ultra-rich in flavor and texture carrot cake.
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
3 ½ ounces of flaked coconut
1 cup chopped pecans
Buttermilk Glaze
1 cup sugar
1 ½ teaspoons baking soda
½ cup buttermilk
½ cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Deluxe Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
¾ cup butter, softened
1 (16-ounce) package powdered sugar, sifted
1 ½ teaspoons vanilla extract
INSTRUCTIONS
Grease 3 (9-inch) round cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.
Stir together the first four ingredients. Beat eggs and the following four ingredients at medium speed with an electric mixer until smooth.
Add flour mixture, beating at low speed until blended. Fold in the carrot and the next three ingredients.
Pour batter into prepared pans.
Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Drizzle warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
Remove from pans, inverting layers. Peel off the wax paper; invert again. Glaze side up. Cool completely on wire racks.
Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake. Chill the cake for several hours before slicing. Store in refrigerator. Yield: 16 servings
Buttermilk Glaze: Bring the first five 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. Yield: 1 ½ cups
Deluxe Cream Cheese Frosting: Beat the first three ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating a low speed until light and fluffy. Stir in vanilla. Yield: 3 ½ cups