{Carrot Cake}

Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.

• What we need?
• 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
• 
• Preparations:
• Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside. 
• 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.
• And here you have! we have made a carrot cake...
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