ABSOLUTELY HEAVENLY CARROT CAKE
Cake:
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 c. vegetable oil
2 c. sugar
2 tsp. vanilla extract
1 (8 oz.) can crushed
pineapple, well drained
2 c. grated carrots
3 1/2 oz. can coconut
1 c. chopped walnuts
Buttermilk Glaze:
1 c. sugar
1/2 tsp. baking soda
1/2 c. buttermilk
1/4 lb. butter
1 Tbsp. corn syrup
1 tsp. vanilla extract
Cream Cheese Frosting:
1/4 lb. butter (room
temperature)
1 (8 oz.) pkg. cream cheese
(room temperature)
1 tsp. vanilla extract
1 tsp. orange juice
1 tsp. grated orange rind
2 c. powdered sugar
Preheat oven to 350 degrees. Grease 13 x 9-inch pan; set
aside. Sift dry cake ingredients together; set aside. In
large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla;
mix well. Add dry ingredients, pineapple, carrots, coconut and
nuts, stirring well. Bake for 55 minutes or until toothpick
placed in center comes out dry. While cake is baking, prepare
Buttermilk Glaze. Remove cake from oven; slowly pour glaze
over hot cake. Cool cake in pan until glaze is all absorbed
(15 minutes). Turn out of pan (if desired). Cool completely.
Prepare cream cheese frosting and frost cake. Refrigerate
until frosting is set. Serve cold.
Note: All remaining cake should be refrigerated.
Buttermilk Glaze: In small saucepan, combine all
ingredients, except vanilla. Bring to boil and cook 5 minutes,
stirring occasionally. Remove from heat; stir in vanilla.
Cream Cheese Frosting: Cream butter and sugar until
fluffy. Add remaining ingredients (adding the powdered sugar
slowly). Mix until smooth.
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