Perfect Carrot Cake! Love me some good cake and this is the very Perfect Carrot Cake! This cake was delicious and amazing!

We love birthday’s over here because it’s an excuse to make a birthday cake! chocolate cake, better than sex cake, or any cake! This cake is the Perfect Carrot Cake, nothing tops a carrot cake with the best cream cheese frosting!

Perfect Carrot Cake

Ingredients

Carrot Cake

2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups of sugar
3/4 vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrot
1 (8 oz) can crush pineapple, drained
1 (3 oz) can flaked coconut
1 cup chopped pecans

Buttermilk Glaze

1 cup of sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoons vanilla

Cream Cheese Frosting

2 sticks butter, softened
2 (8oz) blocks of cream cheese, softened
6 cups powdered sugar
1 tablespoon evaporated milk
2 teaspoons vanilla

Directions

Three (9 inches) round cake pans; lightly grease and flour the pan and place wax paper in the bottom of the pan. Set pans aside.
Stir together the first 4 ingredients. Then beat the eggs and next 4 ingredients on medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and the next-next 3 ingredients. Pour batter into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean.
While the cake is baking bring the first 5 ingredients of the glaze to a boil over medium-high heat. Boil stirring often, 5 minutes. Remove from heat and stir in the vanilla.
Once the cakes are done baking, drizzle Buttermilk Glaze evenly over the layers; cool in pans or wire racks.
While the cakes cool, in the mixer, put in all the ingredients for the cream cheese frosting. Blend together until smooth.
Spread cream cheese frosting between layers and then frost the entire cake! Garnish with leftover pecans.