Carrot Cake with Buttermilk Glaze

Cake

    • 2 Cups Flour
    • 2 Tsp Baking Soda
    • 2 Tsp Cinnamon
    • 1/2 Tsp Salt
    • 3 Eggs
    • 2 Cups Sugar
    • 3/4 Cup Vegetable Oil
    • 3/4 Cup Buttermilk
    • 2 Tsp Vanilla
    • 1 Can (8-1/4 oz) Crushed Pineapple - Well Drained
    • 2 Cups Very Finely Grated Carrots
    • 1 Cup Chopped Walnuts
    • 1 Cup Flaked Coconut


Buttermilk Glaze

    • 1cup sugar
    • 1/2 cup buttermilk
    • 1/2 cup butter
    • 1 Tbs. white corn syrup
    • 1/2 tsp. baking soda
    • 1 tsp. vanilla


Preparation

    • Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour batter in 13 inch x 9 inch baking pan. Bake at 350 degrees for 55-60 minutes, until cake tests done when wooden pick is inserted in center.
    • For the 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 wooden pick or fork; pour glaze over top while cake is still hot. Serve warm or store in refrigerator. Yield: 16-20 servings. This will keep several days in refrigerator.


Country Magazine (August/September 1990)