Cooking Instructions
- 1
☆CAKE☆
- 2
Line 3 (9-inch) round cakepans with wax paper or parchment paper; lightly grease and flour paper. Set pans aside.
- 3
Stir together first 4 ingredients.
- 4
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.
- 5
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.
- 6
●BUTTERMILK GLAZE●
- 7
●Bring first 5 ingredients to a boil in large saucepan over medium - high heat. Boil, stirring often, 4 minutes. Remove from heat, stir in vanilla.●
- 8
●CREAM CHEESE FROSTING●
- 9
●Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add sifted powdered sugar and vanilla; beat until smooth.●
- 10
For your finishing touches; you can chop 1 cup of a mixture of pecan and walnut pieces and sprinkle atop and on the sides of the cake.
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