Carrot Cake Supreme

2 c. AP flour

2 t. baking soda

1/2 t. salt

2 t. ground cinnamon

3 large eggs

2 c. sugar

3/4 c. vegetable oil

3/4 c. buttermilk

2 t. vanilla extract

2 c. grated carrot

8 oz. crushed pineapple, drained

3.5 oz. flaked coconut

1 c. chopped pecans

Grease three 9" round cake pans; line with parchment paper. Lightly grease and flour parchment paper. Set 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 pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

Drizzle warm Buttermilk Glaze evenly over warm cake layers; cool in pans on wire racks 15 minutes. Remove from pans, inverting layers. Peel off parchment paper, then invert again, glaze side up. (Be careful here; cakes will be sticky and fragile.) Cool completely on wire racks.

Spread cream cheese frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Store in refrigerator.

Serves 16.

Buttermilk Glaze

1 c. sugar

1 1/2 t. baking soda

1/2 c. buttermilk

1/2 c. butter or margarine

1 T. light corn syrup

1 t. vanilla extract

Bring first 5 ingredients to a boil in a medium saucepan over medium heat. Boil 4 minutes, stirring constantly, until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.

Makes 1 1/2 c..

Cream Cheese Frosting

24 oz. full-fat cream cheese, room temperature

3/4 c. unsalted butter, room temperature

6 c. confectioner's sugar

2 t. vanilla extract

pinch salt, to taste

In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioner's sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioner's sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.

Notes:

I usually put in less sugar than called for just to temper the calories (ha!) and as it doesn't really need to be incredibly sweet on its own. The beating times also I think are a little longer than needed if you're using a stand mixer.
If you use another frosting recipe (which is fine, this is a somewhat randomly-chosen example), pay attention to quantities, as this is a three-layer cake and I've ended up with too little frosting before.