Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting

By annekeeney

Ingredients

• BUTTERMILK GLAZE:
• 2 c. flour
• 1 1/2 c. sugar
• 2 t. soda
• 2 t. cinnamon
• 1/2 t. salt
• 3 eggs
• 3/4 c. oil
• 3/4 c. buttermilk
• 2 t. vanilla
• 8 oz. can crushed pineapple
• 2 c. finely chopped carrots
• 1 c. walnuts and/or pecans chopped
• 1 can (3 1/2oz) flaked coconut
• 1 c. sugar
• 1/2 t. baking soda
• 1/2 c. buttermilk
• 1/2 c. butter
• 1 T. corn syrup
• 1 t. vanilla
• FROSTING:
• 1/2 c. butter
• 4 c. powdered sugar
• 8 oz. cream cheese
• 1 t. vanilla
• 1 T. orange juice
• 1 t. grated orange peel

Preparation

Step 1

Sift flour sugar, soda, cinnamon and salt into a bowl. Beat eggs together with oil, buttermilk and vanilla and mix wet and dry ingredients together until smooth. Stir in pineapple, carrots, nuts and coconut. Pour into prepared 9x13" pan Bake at 350 for 40 minutes. While baking, prepare buttermilk glaze.

FOR THE GLAZE: Bring sugar, soda, buttermilk, butter, and corn syrup to a boil on stove top, stirring for 5 minutes. Remove from heat and stir in vanilla. Pour over hot cake as soon as ti comes out of the oven. Cool completely and frost, either in pan, or turned out onto tray.

FOR THE FROSTING: Cream butter, cream cheese, vanilla, orange juice and orange peel. Slowly add powdered sugar and mix well until smooth. Frost cool cake.