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2 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 eggs - well beaten
¾ cup vegetable oil
¾ cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 (8 ounce) can crushed & drained pineapple
2 cups grated carrots
1 (3 ½ ounce) package of coconut
1 cup chopped pecans
Buttermilk Glaze:
1 cup sugar
½ teaspoon baking soda (Arm & Hammer)
½ cup buttermilk
½ cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla
Cream Cheese Frosting:
½ cup butter
1 eight ounce pkg of cream cheese
1 teaspoon vanilla
2 cups powdered sugar
1 teaspoon orange rind
1 tablespoon of orange juice
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1. Combine flour, baking soda, salt and cinnamon and set this flour
mixture aside.
2. Combine eggs, oil, buttermilk, sugar, and vanilla.
3. Beat until smooth.
4. Stir in flour mixture, pineapple, carrots, coconut and pecans.
5. Pour batter into two 9 inch round cake pans.
6. Bake at 350°F for 35 to 40 minutes (test with toothpick to see if it is
done).
7. Immediately spread the buttermilk glaze on cake.
8. Allow the cake to cool in pan for 15 minutes.
9. Remove cake from the pan and allow cake to cool completely.
Buttermilk Glaze:
1. Combine sugar, baking soda, buttermilk, butter, and corn syrup.
2. Bring to aboil and cook for 6 to 10 minutes.
3. Remove from heat & then add vanilla
4. Immediately prick cake with toothpick and pour half of buttermilk
glaze over each cake and work it into the cake.
Cream Cheese Frosting:
1. Combine the ingredients and mix thoroughly.
2. Spread on carrot cake |
