Carrot Babycakes

Ingredients

• 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 carrots
• 1
• (8-ounce) can crushed pineapple, drained
• 1 cup flaked coconut
• 1 cup
• chopped pecans
• Stir together first 4 ingredients.
• In another bowl, 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 carrots and next 3 ingredients. Pour batter into
• prepared pans.
• Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in
• center comes out clean. Drizzle Buttermilk Glaze evenly over cakes. Cool in pans on wire racks 15 minutes. Remove from pans, and cool
• completely on wire racks. Spread Cream Cheese Frosting on cakes.
• BUTTERMILK GLAZE:
• 1 cup
• sugar
• 1 1/2 teaspoons
• baking soda
• 1/2 cup
• buttermilk
• 1 stick butter
• 1 tablespoon
• light corn syrup
• 1 teaspoon
• vanilla extract
• Bring first 5 ingredients to a boil in a large Dutch oven over
• medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and
• stir in vanilla. Use a big pot because the soda causes a big volume until it cooks down.
• CREAM CHEESE FROSTING:
• 1 8 oz. package cream cheese
• 2-3 tablespoons milk or cream
• 3-4 cups powdered sugar
• 1 teaspoon vanilla