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1
For the CAKE:
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Butter and flour three round cake pans. Line the bottom of the pans with parchment paper; butter and flour the parchment.
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Mix the dry ingredients in a small bowl.
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In a medium bowl, beat the eggs, sugar, oil, buttermilk, and vanilla until well blended. Add the dry ingredients and mix well.
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Fold in the carrots, orange zest, pineapple, coconut and pecans. Bake at 350u00b0 for 25-30 minutes.
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6
For the GLAZE:
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While the cake is baking, prepare the glaze. In a medium saucepan, heat the sugar, soda, butter, buttermilk and corn syrup over medium heat. Boil for four minutes, stirring constantly. Remove from heat, and stir in the vanilla.
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Pour the glaze all over all three cakes while they are warm, brushing the glaze so that it soaks into every little part of the cake. Allow the cakes to sit in the pans for several hours, until they are completely cooled.
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For the FROSTING:
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To prepare the icing, beat the cream cheese and butter until nice and creamy. Mix in the lemon juice and vanilla extract, and add the powdered sugar, 1/2 cup at the time. Use a spatula to fold in the orange zest.
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Remove the cake layers from the pans, and remove the parchment. Ice the cooled cake layers, and refrigerate.
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Hint: I prepared the cake layers, wrapped them individually in Saran wrap and froze them overnight. It makes icing the cake so much easier.
