Ingredients
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2 cups sugar
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3/4 cup buttermilk
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3/4 cup vegetable oil
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3 eggs, beaten
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2 teaspoons vanilla
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2 cups flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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2 teaspoons cinnamon
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2 cups grated carrots
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1 cup chopped walnuts
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1 (8 ounce) can crushed pineapple, drained
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1 1/4 cups coconut
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1 cup sugar
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1/2 cup buttermilk
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1/2 cup butter
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1 tablespoon light corn syrup
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1/2 teaspoon baking soda
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1 teaspoon vanilla
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8 ounces cream cheese, softened
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1/2 cup butter or 1/2 cup solid margarine, softened
Instructions
- Combine first 5 ingredients; beat well.
- Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
- Add carrots, walnuts, pineapple and coconut; stir well.
- Pour batter into greased and floured 13x9 baking pan.
- Bake at 350° for 55 minutes, or until pick comes out clean.
- Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
- Bring to a boil; cook 4 minutes on medium heat.
- Remove from heat; add vanilla.
- Pour buttermilk glaze over warm cake; let cake cool.
- Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
- Gradually add sugar, beating until light and fluffy.
- Stir in vanilla.
- Spread cream cheese frosting on top of cooled cake.