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)