OCTOBER

OCTOBER

March 21, 2012

Divine Carrot Cake

hos·pi·tal·i·ty (hsp-tl-t) n. pl. hos·pi·tal·i·ties
 Cordial and generous reception of or
 disposition toward guests.
An instance of cordial and generous
 treatment of guests.



It has always been a tradition of Estelle's to welcome first time guests with a good ole' fashioned homemade Southern Carrot Pineapple Cake. How many times have you needed to take a fabulous cake to someone as a thank you gift, funeral food or to welcome a family as your new neighbors? This is truly the best carrot cake ever and you will delight your family when serving this after dinner or as a mid-afternoon snack. Oh yes, a confession........I have even served it for breakfast with a good hot cup of coffee!



Estelle's Southern Carrot Pineapple 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 carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.Stir together first 4 ingredients.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 cakepans.Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.



Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract




Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.


Cream Cheese Frosting
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract




Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.









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