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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.

In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the large eggs until light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined. Do not overmix.
Fold in the finely grated carrots, sweetened shredded coconut, and chopped walnuts until evenly distributed throughout the batter.

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cakes are baking, prepare the Caramelized Buttermilk Glaze. In a medium saucepan, combine the granulated sugar, buttermilk, unsalted butter, and baking soda. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally.

Remove the glaze from heat and stir in the vanilla extract. Set aside to cool slightly.

Once the cakes are out of the oven, immediately pour the warm buttermilk glaze evenly over both hot cakes. Let the cakes cool completely in the pans on a wire rack. This allows the glaze to soak in.

Once the cakes are completely cool, remove them from the pans. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
Gradually add the sifted confectioners' sugar to the cream cheese mixture, beating until light and fluffy. Stir in the vanilla extract.

Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Chill the cake for at least 30 minutes before serving to allow the frosting to set.


Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.

In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the large eggs until light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined. Do not overmix.
Fold in the finely grated carrots, sweetened shredded coconut, and chopped walnuts until evenly distributed throughout the batter.

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cakes are baking, prepare the Caramelized Buttermilk Glaze. In a medium saucepan, combine the granulated sugar, buttermilk, unsalted butter, and baking soda. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally.

Remove the glaze from heat and stir in the vanilla extract. Set aside to cool slightly.

Once the cakes are out of the oven, immediately pour the warm buttermilk glaze evenly over both hot cakes. Let the cakes cool completely in the pans on a wire rack. This allows the glaze to soak in.

Once the cakes are completely cool, remove them from the pans. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
Gradually add the sifted confectioners' sugar to the cream cheese mixture, beating until light and fluffy. Stir in the vanilla extract.

Place one cake layer on a serving plate. Spread about 1/3 of the cream cheese frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Chill the cake for at least 30 minutes before serving to allow the frosting to set.
