Carrot Cake

~Sharon Biegler

2 cups flour 2 tsp. Baking soda

½ tsp. salt 2 tsp. cinnamon

3 large eggs 2 cups sugar

¾ c. vegetable oil ¾ cup buttermilk

2 tsp. vanilla 1 (8 oz) can crushed pineapple (drained)

2 cups grated carrots

1 cup coconut 1 cup chopped pecans

Preheat oven to 350. Grease and flour 3 9-inch round cake pans. Stir together dry ingredients. Beat eggs and mix wet ingredients with mixer. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and pecans. Pour batter into prepared pans. Bake for 25-39 minutes.

Cream cheese frosting

11 oz. cream cheese, softened ¾ cups butter, softened

1 (16 oz) package powdered sugar 1 ½ tsp. vanilla

Beat butter and cream cheese until smooth. Gradually add powdered sugar, beat until light and fluffy. Add vanilla.

Best if made the day before and chilled overnight.

Option: (I have never done this…I don’t think it needs it personally)

Buttermilk glaze:

1 cup sugar 1 ½ tsp. buttermilk

½ cup butter 1 TB. Corn syrup

1 tsp. vanilla.

Bring everything but vanilla to a boil over medium heat. Boil 4 minutes stirring constantly until glaze is golden. Remove from heat and add vanilla. Cool slightly. Drizzle glaze over warm cake layers. Cool in pan on wire racks for 15 minutes. Remove from pans then cool and frost with cream cheese frosting. The glaze will make it really rich.