Carrot cake with buttermilk glaze

Carrot cake with buttermilk glaze

Ingredients/Components

• sugar - 2 c
• cinnamon - 2 tsp
• eggs - 3 item
• vanilla - 2 tsp
• salt - 1/2 tsp
• flour - 2 c
• butter - 1/2 c
• coconut - 1 c
• grated carrots - 2 c
• buttermilk - 3/4 c
• baking soda - 2 tsp
• vegetable oil - 3/4 c
• chopped walnuts - 1 c
• can crushed pineapple, drained
• white corn syrup - 1 Tbsp
• Beat eggs until lemon colored

How to make carrot cake with buttermilk glaze:

Combine flour, soda, cinnamon and salt; set aside. Beat eggs until lemon colored. Beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture, pineapple, carrots, nuts and coconut. Bake in greased and floured 9 x 13-inch pan for 55 to 60 minutes at 350°. Poke holes in top of cake with fork and pour over glaze while cake is still hot. Serve warm or store in refrigerator.Glaze:1 c. sugar1/2 c. butter1/2 c. buttermilk1 Tbsp. white corn syrup1/2 tsp. baking soda1 tsp. vanilla

Recipe categories: Desserts, Cakes, Cake fillings and frostings.