GLAZED CARROT CAKE
2 c. all-purpose flour
2 1/4 tsp. baking soda,
divided
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 1/2 c. sugar, divided
1 c. buttermilk, divided
3/4 c. vegetable oil
2 1/2 tsp. vanilla, divided
4 c. grated carrots (about 4
to 6 carrots)
1 (8 oz.) can crushed
pineapple, packed in juice,
well drained
1 1/2 c. golden raisins,
coarsely chopped
1 c. chopped walnuts
2 1/2 tsp. vanilla, divided
1 (3 oz.) can flaked coconut
1/4 c. butter or margarine
1 1/2 tsp. light corn syrup
Preheat oven to 350 degrees. Grease and flour a 13 x 9 x
2-inch baking pan. Into large mixing bowl, sift together
flour, 2 teaspoons baking soda, cinnamon and salt. In a small
mixing bowl with electric mixer, beat eggs until foamy. Beat
in 2 cups sugar, 3/4 cup buttermilk, oil and 2 teaspoons
vanilla. Add to dry ingredients, mix thoroughly. Fold in
carrots, pineapple, raisins, walnuts and coconut. Pour into
baking pan. Bake 55 minutes or until cake tester inserted in
center comes out clean.
Meanwhile, prepare glaze. Mix 1/2 cup sugar, 1/4 cup
buttermilk, butter, corn syrup and 1/4 teaspoon baking soda in
small heavy saucepan. Bring to a boil, stirring frequently
until sugar is dissolved. Boil 5 minutes. Remove from heat.
Stir in 1/2 teaspoon vanilla. When cake is done, place pan on
wire rack. Immediately pour glaze over cake. Allow cake to
stand until glaze is completely absorbed and cake is cooled.
Since this is a moist cake, serve from pan.
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