Ingredients
| 2 Cups All Purpose Flour |
| 2 Tsp. Baking Soda |
| 2 Tsp. Ground Cinnamon |
| ½ Tsp. Salt |
| 3 Large Eggs |
| 2 Cups Sugar |
| ¾ Cup Vegetable Oil |
| ¾ Cup Buttermilk |
| 2 Tsp. Vanilla Extract |
| 2 Cups Grated Carrots (3 Large) |
| 1-8 oz. Can Pineapple, Crushed, Drained |
| 1-3-1/2 oz. Can Sweetened Flaked Coconut |
| 1 Cup Pecans or Walnuts, Chopped |
| Buttermilk Glaze |
| 1 Cup Sugar |
| 1 1/2 Tsp. Baking Soda |
| 1/2 Cup Butter or Margarine |
| 1/2 Cup Buttermilk |
| 1 Tbsp. Light Corn Syrup |
| 1 Tsp. Vanilla Extract |
| Cream Cheese Frosting |
| 1/2 Cup Butter or Margarine, Softened |
| 1-8 oz. Cream Cheese |
| 1-3 oz. Cream Cheese |
| 1-16 oz. Powdered Sugar, Sifted |
| 1-1/2 Tsp. Vanilla Extract |
Instructions for Cake
- Preheat oven to 350 degrees.
- 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 carrots and next 3 ingredients.
- Pour batter into a greased and floured 13 x 9 inch pan.
- Bake for 30 minutes; cover pan loosely with aluminum foil to prevent excess browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean.
Servings: 12 Each
Buttermilk Glaze
- Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a dutch oven over medium-high heat. Boil, stirring often, 4 minutes or until mixture is golden brown.
- Remove from heat, and stir in vanilla extract.
- Drizzle glaze evenly over warm cake; cool complete in pan.
Makes 1-1/2 Cups.
Cream Cheese Frosting
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.
- Spread Cream Cheese Frosting evenly over cooled cake.
Makes 4 Cups.