Carrot Cake With Buttermilk Glaze

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups sugar
• 3 large eggs
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups shredded carrots

• 1 (8 ounce) can crushed pineapple, drained
• 1 cup flaked coconut
• 1 cup chopped walnuts

BUTTERMILK GLAZE

• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 1/2 cup butter or margarine
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts (fine chop)

Directions

1. 1

   Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).

2. 2

   In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).

3. 3

   In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.

4. 4

   Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.

5. 5

   Transfer to prepared baking dish.

6. 6

   Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.

7. 7

   Buttermilk glaze:.

8. 8

   In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.

9. 9

   Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.

10. 10

    continue to cook another 2 minutes or until the mixture is golden brown.

11. 11

    Remove from heat and stir in vanilla.

12. 12

    Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.

13. 13

    BROIL:.

14. 14

    Return cake to oven and broil until bubbly -- about 1-2 minutes.

15. 15

    Cool completely before serving.