Ingredients
- 2 cups sugar
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 eggs, beaten
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1 (8 ounce) can crushed pineapple, drained
- 1 1/4 cups coconut
- Buttermilk Glaze:
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 cup butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter or 1/2 cup solid margarine, softened
- 1 (16 ounce) package powdered sugar, sifted
- 1 teaspoon vanilla
Directions
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Combine first 5 ingredients; beat well.
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Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
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Add carrots, walnuts, pineapple and coconut; stir well.
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Pour batter into greased and floured 13×9 baking pan.
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Bake at 350° for 55 minutes, or until pick comes out clean.
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Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
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Bring to a boil; cook 4 minutes on medium heat.
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Remove from heat; add vanilla.
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Pour buttermilk glaze over warm cake; let cake cool.
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Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
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Gradually add sugar, beating until light and fluffy.
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Stir in vanilla.
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Spread cream cheese frosting on top of cooled cake.