Cake- 2 cups all purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cups buttermilk
- 2 tsp vanilla extract
- 2 cup grated carrots (grate in large
- hole)
- 1 -8 oz can crushed pineapple,
- drained
- 3 1/2 oz flaked coconut
- 1 cup chopped pecans or walnuts
- Buttermilk Glaze
- Cream Cheese Frosting
Buttermilk Glaze- 1 cup sugar
- 1 1/2 tsp baking soda
- 1 cup buttermilk
- 1/2 cup butter
- 1 Tbls. light corn syrup
- 1 tsp vanilla
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- Bring first five ingredients to a boil in a large dutch oven over medium-high-heat. Be sure to use a dutch oven--this really boils up. Boil, stirring often, 4 minute. Remove from heat and stir in vanilla.
Cream Cheese Frosting- 1/2 cup butter, softened
- 11 oz cream cheese, softened (about a block and a half)
- 1-16 oz pkg powdered sugar
- 1 1/2 tsp vanilla
-
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat at high speed 10 seconds or until smooth.
| Preheat oven to 350. Line 3 (9inch) round cake pans with parchment paper; lightly grease and flour parchment paper. Set pans aside.
Stir together the first four ingredients - flour, baking soda, salt and cinnamon.
Make batter:
Beat eggs and next four ingredients - sugar, vegetable oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients- pineapple, coconuts, and chopped nuts.
Pour batter into prepared pans.
Bake for 25 - 30 minutes or until a wooden pick inserted in center comes out clean.
Drizzle buttermilk glaze evenly over layers. Cool in pans for 15 minutes.
Remove from pans, and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides.
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