Ingredients
- Buttermilk Glaze:
- 2 c. flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 3 eggs, beaten
- 3/4 c. buttermilk
- 3/4 c. vegetable oil
- 2 c. sugar
- 2 tsp. vanilla
- 1-8 oz. can crushed pineapple, drained
- 2 c. grated carrots
- 1-3 1/2 oz. can flaked coconut
- 1 c. coarsely chopped nuts
- 1 c. sugar
- 1/2 tsp. baking soda
- 1/2 c. buttermilk
- 1/2 c. margarine
- 1 T. light corn syrup
- 1 tsp. vanilla
- Cream Cheese Frosting:
- 1/2 c. margarine, softened
- 1-8 oz. pkg. cream cheese, softenend
- 1 tsp. vanilla
- 2 c. powdered sugar
- 1 tsp. orange juice
- 1 tsp. grated orange peel
Preparation
Step 1
Preheat oven to 350 degrees. Generously grease and flour 2-9-inch cake pans. Sift flour, soda, cinnamon and salt together; set aside. Combine eggs, oil buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and nuts; stir well. Pour into prepared pans and bake 55 minutes, or until toothpick inserted in center comes out clean. While cake is baking, prepare glaze by combining sugar, soda, buttermilk, margarine and syrup in a small saucepan. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Remove cake from oven and slowly pour glaze over hot cake. Cool in pans until glaze is totally absorbed, about 15 minutes. Remove from pans and cool completely.
FROSTING: Cream margarine and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel; mix until smooth. Frost cake. Refrigerate until frosting is set. May be refrigerated several days. Serve chilled. Makes 20 to 24 servings.
NOTE: Can also be made in a single 9x13-inch baking pan.. Can substitute: coconut flavoring for flaked coconut and 3/4 cup applesauce for oil.