Carrot Cake Supreme

This is by far my favorite Carrot Cake recipe. It is super moist and delicious. 

Every time I make it I hear comments like "This is the best carrot cake I've ever tasted".

 It's well worth the extra steps for the buttermilk glaze because that's 

what makes it so moist and yummy.

They don't call it "supreme" for nothing.

Look at this cake absorbing all that delicious buttermilk glaze.

Then of course....the cream cheese frosting.

Seriously the best carrot cake recipe out there.....imho.

Carrot Cake Supreme

Cake

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups grated carrots

1 (8 ounce) can crushed pineapple, drained

1 (3 1/2 ounce) can flaked coconut

1 cup chopped pecans

Buttermilk glaze

1 cup sugar

1 1/2 teaspoons baking soda

1/2 cup buttermilk

1/2 cup butter or 1/2 cup margarine

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Deluxe cream cheese frosting

1 (8 ounce) package cream cheese (room temp)

1 (3 ounce) package cream cheese (room temp)

3/4 cup butter (room temp)

1 (16 ounce) package powdered sugar, sifted

1 1/2 teaspoons vanilla extract

For Cake:

Grease three 8 or 9-inch round cake pans and line with parchment paper.

Stir together first 4 ingredients in a medium sized bowl.

In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared pans.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Do not remove from pans.

Buttermilk Glaze:

While cake is cooking, bring first 5 ingredients to a boil in a medium to large saucepan. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla and cool slightly.

Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes. Remove from pans, inverting layers. Peel parchment; invert again, glaze side up. Cool completely on wire racks.

Deluxe Cream Cheese Frosting:

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.

Frost cake with Deluxe Cream Cheese Frosting between layers, on sides and top.

Chill cake several hours before slicing. Store in the refrigerator.