I just want to stick my whole face into this Mouthwatering Carrot Cake by my #BakerSpotlight Evelyn Ragland! Take a look at her FULL RECIPE
2 cups all-purpose flour
2 cups granulated sugar
3 eggs, room temperature
¾ cup vegetable oil
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¾ cups buttermilk
2 cups grated carrots
1 1/3 cups sweetened flaked coconut
1 8 oz can crushed pineapples, drained
1 cup chopped pecans
2 teaspoons pure vanilla extract
8 oz. cream cheese, softened
½ cup butter, softened
1 16 ounce box confectioners sugar
1 teaspoon pure vanilla extract
¼ cup chopped pecans
Preheat oven to 350 degrees F. Put a round piece of parchment paper in the bottom of three 8 inch round cake pans. Liberally spray each pan with Bakers Joy Baking Spray with Flour over the parchment paper and around all sides.
Mix the flour, salt, baking soda, and cinnamon in a medium bowl until all ingredients are well blended. In a large mixing bowl add the sugar, buttermilk, eggs, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 4 minutes. Reduce the speed to low and add the flour mixture, until the batter is smooth, about 2 minutes, do not over beat.
Fold in the carrots, pecans, coconut, and drained pineapples, until all ingredients are well blended into the batter. Pour the batter evenly into the cake pans. Bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. Cool the cakes in the pan for 10 minutes, then gently turn them out on a wire cooling rack. Turn one layer round side up, and the other two round sides down.
Beat the butter and cream cheese in a medium bowl with an electric mixer until fluffy. Add the confectioners sugar and vanilla extract and beat until smooth.
When the cakes are completely cooled, place the first layer round side up on a cake plate. Spread a generous amount of frosting over the top and sides. Place the second layer round side down and frost the top and sides. Place the third layer round side down and frost the entire cake with the remaining frosting. Sprinkle the ¼ cup of chopped pecans around the top rim of the cake and refrigerate it for one hour before serving.