Buttermilk-Carrot Cake & Frosting

By MaryEllen

Ingredients

• For the Frosting:
• 2 cup flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 3 egg
• 2 cup sugar
• 3/4 cup oil
• 3/4 cup buttermilk
• 2 tsp vanilla
• 1 8 oz. can pineapple, crushed and drained
• 2 cup carrot, grated
• 1 cup nuts, chopped
• 1 3 oz. package flaked coconut
• Buttermilk Frosting
• For the Buttermilk-Carrot cake
• 1 cup sugar
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 Tbs corn syrup
• 1/2 tsp baking soda
• 1 tsp vanilla

Preparation

Step 1

1. Sift together flour, soda, cinnamon and salt in a bowl. Set aside. Beat eggs, then add sugar, oil, buttermilk and vanilla. Stir in flour mixture until blended. Stir in Pineapple, carrots, nuts and coconut. Pour into lightly greased and floured 9x13" baking pan. Bake at 350 (325 for glass pan) 55-60 minutes, or until cake tests done in the center. Pierce cake all over with a fork. Pour Buttermilk frosting over HOT cake. Let stand until cool. Cut into serving pieces. Makes 12-16 servings. 12 servings contains 611 calories with 32 grams of fat.

For the Frosting:

1. Combine all except vanilla in a saucepan. Boil 5 minutes. Remove from heat and stir in vanilla. Pour over HOT cake after piercing all over with a fork. Allow to cool and cut into serving pieces.

Servings: 12

Nutrition Facts

Amount Per Serving
Calories 466.72
Calories From Fat (44%) 206.26
% Daily Value
Total Fat 23.79g 37%
Saturated Fat 4.95g 25%
Cholesterol 53.49mg 18%
Sodium 243.88mg 10%
Potassium 210.3mg 6%
Total Carbohydrates 59.66g 20%
Fiber 2.45g 10%
Sugar 40.76g
Protein 6.22g 12%

For the Frosting:

Amount Per Serving
Calories 142.29
Calories From Fat (48%) 68.25
% Daily Value
Total Fat 7.76g 12%
Saturated Fat 4.91g 25%
Cholesterol 20.74mg 7%
Sodium 119.69mg 5%
Potassium 18.6mg