Carrot Cake with Buttermilk Glaze

By á-5050

Ingredients

• CAKE:
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 1 can (8 ounces) crushed pineapple, well-drained
• 2 cups very finely grated carrots
• 1 cup chopped walnuts
• 1 cup flaked coconut
• BUTTERMILK GLAZE:
• 1 cup sugar
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla

Preparation

Step 1

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13-in. x 9-in. baking pan.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator. Yield: 16-20 servings.