Celebrate Southern Comfort Food with this Cruise Ship Recipe for Carrot Cake
From American Cruise Lines and Tom Leonard. Check our special and contact an agent today to enjoy on-board cruise ship cuisine! 800.578.1479 or info@usarivercruises.com.
Carrot Cake Ingredients: 3/9 inch round cakes
Cruise Ship Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 each eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
8 ounces pineapple, drained, crushed
3 1/2-ounces coconut, flaked
1 cup walnuts, chopped
Buttermilk Glaze: 1 ½ cups
1 cup sugar
1 ½ teaspoons baking soda
½ cup buttermilk
½ cup butter, unsalted
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting:
16 ounces butter, unsalted, softened
16 ounces cream cheese, softened
6 cups powdered sugar
1 ½ Tablespoons vanilla extract
Cake Directions:
- Line 3 (9-inch) round cake pans with parchment paper; lightly spray. Set pans aside.
- Stir together first 4 ingredients.
- 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 cake pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans, and cool completely on wire racks.
Buttermilk Glaze:
- Bring first 5 ingredients to a boil in a sauce pot over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
- Drizzle buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes.
Cream Cheese Frosting:
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Add powdered sugar and vanilla; beat until smooth.
Icing:
- Spread cream cheese frosting between layers and on top and sides of cake.
- Place cake in freezer so it slices easily
- Use hot sharp slicing knife
- Wipe blade after each cut.
