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Cake Instructions:
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Line the bottom of 3, 9" round cake pans with parchment paper. Grease & flour the parchment paper & sides of pans.
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Stir together flour, baking soda, salt & cinnamon. Set aside.
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In a large mixing bowl; beat eggs, sugar, vegetable oil, buttermilk and vanilla for 3 minutes on high.
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Add flour mixture and beat on low until combined.
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Fold in carrots, pineapple, coconut and walnuts.
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Pour batter into cake pans.
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Bake at 350 for 25 minutes or until toothpick inserted in the center comes out clean.
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As soon as the cakes come out of the oven, prepare the glaze.
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Glaze Instructions:
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Bring sugar, baking soda, buttermilk, butter and light corn syrup to a boil over medium heat. Boil, stirring constantly, for 4 minutes.
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Remove from heat and stir in vanilla.
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Pour onto hot carrot cakes and let soak in for 10 minutes.
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Remove cakes from pan and cool completely on wire racks.
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Prepare cream cheese frosting.
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Frosting Instructions:
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Beat together butter, cream cheese,powdered sugar, orange zest & vanilla until smooth.
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Spread cream cheese frosting between layers and on the top and sides of the cake. Reserve 1/4 cup of the frosting, and put it in a zip loc bag. Once the cake is frosted, cut a small hole in the corner of the zip loc bag and decorate the top of the cake with swirly designs...this will give your cake the professional bakery look!