Carrot Cake with Buttermilk Glaze
So delicious and sweet. I love every bit of it. Get your forks ready. It’s a simple recipe and fun to make.
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
1 can crushed pineapple
2 cups very finely grated carrots
1 cup chopped walnuts
1 cup sweetened shredded coconut
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
In a large bowl, combine together flour, soda, cinnamon and salt. Sift mixture and set aside.
Beat eggs in bowl until lemon-colored. Add and stir in the sugar, oil, buttermilk and vanilla.
Combine in flour mixture into liquid mixture. Stir in the pineapple, carrots, nuts and coconut.
Pour batter into lightly greased 13×9-in. baking pan.
Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
How to prepare Buttermilk Glaze
Combine sugar, buttermilk, butter, light corn syrup, baking soda in saucepan.
Bring it to boil for 5-6 minutes, until thick.
Add vanilla. Then poke holes in top of cake with fork.
Pour glaze over top while cake is still warm. Serve warm or cold.