Carrot cake with nuts, cream, and icing
Description
Perfectly complements tea and coffee. This delicious, moist carrot cake combines the best elements from several recipes. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line two round pie pans with parchment paper. Lightly grease the paper with butter and dust with flour. In a bowl, mix together flour, baking soda, salt, and cinnamon. In another bowl, beat eggs, sugar, oil, buttermilk, and vanilla extract with a mixer at medium speed until smooth.
- 2
Step 2
2. Add the flour mixture and beat at low speed.
- 3
Step 3
3. Add grated carrots, pineapple, coconut flakes, and chopped pecans.
- 4
Step 4
4. Pour the batter into the prepared molds. Bake in the oven for 25-30 minutes.
- 5
Step 5
5. Meanwhile, prepare the icing. Mix sugar, baking soda, buttermilk, butter or margarine, and corn syrup in a large saucepan. Bring to a boil over medium heat. Boil, stirring frequently, for 4 minutes. Remove from heat and stir in vanilla extract. Prepare the cream cheese frosting. Beat butter and cream cheese with a mixer at medium speed. Add powdered sugar and vanilla extract, then beat until smooth.
- 6
Step 6
6. Remove the baked pies from the oven, let cool in the pan for 15 minutes, then evenly pour the prepared glaze over them.
- 7
Step 7
7. Remove from the pan and let cool completely. Spread one cake layer with buttercream, place the second cake layer on top, then frost the top and sides of the cake with cream.