CARROT CAKE WITH BUTTERMILK GLAZE

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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
Directions:
●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 degrees 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.