Classic Southern Style Carrot Cake with Bourbon Vanilla Buttercream Frosting


I just recently returned from the South where I indulged in the ever famous pralines in Savannah, to unbelievably beautiful  8 layer Coconut and Carrot Cakes at the Cherry Blossom Festival. I loved the whole experience!! This is just one of the southern influenced recipes I will be featuring and sharing over the next few weeks. Hope y'all like them! ~Amy

I just recently returned from the South where I indulged in the ever famous pralines in Savannah, to unbelievably beautiful 8 layer Coconut and Carrot Cakes at the Cherry Blossom Festival. I loved the whole experience!! This is just one of the southern influenced recipes I will be featuring and sharing over the next few weeks. Hope y’all like them!
~Amy

Classic Southern Style Carrot Cake with Bourbon Vanilla Buttercream Frosting

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
2 cups sugar
2 tsp Madagascar Bourbon Vanilla
15 oz can crushed pineapple, well drained
2 1/2 cups freshly grated carrots
1/2 cup sweetened coconut

Vanilla Buttercream Frosting

1 cup butter, at room temperature
8 cups powdered sugar
1/2 cup milk
2 tsp Madagascar Bourbon Vanilla

Preheat oven to 350
Line the bottoms of three 7 inch round cake pans with cut circles of parchment. Spray sides with non stick cooking spray. Set aside.

With an electric mixer, beat together eggs, sugar, oil, buttermilk and vanilla. Add flour, soda, cinnamon and salt. Mix until smooth. Stir in pineapple, carrots and coconut. Pour batter evenly into pans. 30-40 minutes or until golden brown and pick Inserted into the center comes out clean. Cool 10 minutes, loosen sides and turn out onto a cooling rack. Cool completely.

Frosting:

With an electric mixer, beat butter until smooth. Add 1/2 of the powdered sugar and the milk. Repeat. Add vanilla. When well blended add remainder of the sugar and beat until light and fluffy.

Assemble cake by frosting in between layers and coat to cover. Piping along the bottom and top if desired.

Makes 8-10 servings

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