Carrot Cake

By á-74

Ingredients

• 2 cups of flour
• 2 teaspoons of baking soda
• 2 teaspoons of cinnamon
• 1/2 teaspoon of salt
• 3 large eggs, beaten
• 3/4 cups of vegetable oil
• 3/4 cups of buttermilk
• 2 cups of sugar
• 2 teaspoons of vanilla
• 1 (8-ounce) can crushed pineapple, drained
• 2 cups of grated carrots
• 1 (3 1/2-ounce) can flaked coconut
• 1 cup coarsely chopped walnuts or pecans

Preparation

Step 1

1. Preheat oven to 350F. Generously grease and flour a 9-by-13 inch pan or 2 (9-inch) cake pans. Set aside.
2. Sift flour, soda, cinnamon and salt together. Set aside.
3. Combine eggs, oil, buttermilk. sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and nuts. stir well.
4. Pour into prepared pan. Bake 50 minutes, or until a toothpick inserted into the center comes out clean.
5. While cake is baking, prepare glaze by combining sugar, soda, buttermilk, and butter syrup in a small saucepan. Bring to a Boil. Cook 5 minutes stirring occasionally. Remove from the heat and stir in vanilla.
6. Remove cake from oven and slowly pour glaze over hot cake. Cool cake. (still in pan) until glaze is totally absorbed (about 15 minutes). If desired, may remove from pan(s). Allow cake to cool completely.