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1
aCAKEa
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Line 3 (9-inch) round cakepans with wax paper or parchment paper; lightly grease and flour paper.
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Set pans aside.
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Stir together first 4 ingredients.
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Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
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Add flour mixture, beating at low speed until blended.
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Fold in carrot and next 3 ingredients.
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Pour batter into prepared cakepans.
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Bake at 350A for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
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Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
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Remove from pans, and cool completely on wire racks.
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Spread Cream Cheese Frosting between layers and on top and sides of cake.
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aBUTTERMILK GLAZEa
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aBring first 5 ingredients to a boil in large saucepan over medium - high heat.
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Boil, stirring often, 4 minutes.
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Remove from heat, stir in vanilla.a
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aCREAM CHEESE FROSTINGa
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aBeat butter and cream cheese at medium speed with an electric mixer until creamy.
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Add sifted powdered sugar and vanilla; beat until smooth.a
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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.
