Scrumptious Carrot Cake

Scrumptious Carrot Cake

2 C. flour
2 tsp. baking soda
2 tsp cinnamon
1/2 tsp. salt
3 eggs
3/4 C. oil
3/4 C. buttermilk
2 C. sugar
2 tsp. vanilla
3/4 C. drained crushed pineapple (250 ml can)
2 C. finely grated carrots
1 1/2 C. shredded coconut
1 C. coarsely chopped pecans (or walnuts)
Buttermilk Glaze (recipe follows)
White Chocolate Cream Cheese Frosting (recipe follows)

Combine flour, soda, cinnamon and salt and set aside. Beat together next 5 ingredients until well blended. Sir in flour mixture just until blended. Fold in pineapple, carrots, coconut and pecan or walnuts. Spoon batter into a greased 9 x 13 inch (23 x 33 cm) baking pan. Bake at 350F for 50 - 55 minutes or until cake tests done. Pour hot glaze evenly over cake as soon as it is removed from the oven. Cool cake completely on a rack. Frost cake. Refrigerate cake, covered, for up to 3 days or freeze for up to 2 weeks. Serves 12 - 16.

Buttermilk Glaze:

3/4 C. sugar
1/2 tsp. baking soda
1/2 C. buttermilk
1/2 C. butter
1 Tb. corn syrup
1 tsp. vanilla

About 15 minutes before cake is finished baking, prepare glaze. Combine first 5 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Mixture will foam considerably. Remove from heat and stir in vanilla. Pour hot glaze over cake.

White Chocolate Cream Cheese Frosting

250 g. pkg. cream cheese
170 g. pkg. white chocolate, melted and cooled
1 tsp. vanilla

Beat cream cheese on high speed of electric mixer until light and fluffy. Beat in melted chocolate and then vanilla. Spread over cake. This recipe makes enough frosting for a 9 x 13 inch cake.

(Note: I did not name this cake, it came from a little book my SIL sent me years ago.
Good unglazed & unfrosted too.)

Source of recipe: cam/tuck