Carrot Cake

• 2 C.tlour
• 2 tsp. taking soda
• 2 tsp.tinnamon
• 1 tsp. talt
• 3 tggs
• 2 C.tugar
• 3/4 C. tuttermilk
• 3/4 C. til
• 2 tsp. tanilla
• 1-81/2 oz. can of crushed pineapple
• 2 C. grated carrots
• 1 C. chopped nuts (optional)
• 1-31/2 oz. flaked coconut
• Buttermilk Frosting---
• 1 C. sugar
• 1 Tbl.twhite corn syrup (or golden syrup)
• 1/2 C.buttermilk
• 1/2 tsp. tbaking soda
• 1/2 C.tbutter
• 1 tsp.tvanilla

1. Heat oven to 350o. Generously grease and flour an 11 x 9 x 2 inch pan.
2. Sift together flour, soda, cinnamon & salt in a bowl and set aside. Beat the eggs then add the sugar, oil, buttermilk & vanilla. Stir in the flour mixture until blended. Stir in pineapple, carrots, nuts & coconut until incorporated. Pour into prepared pan or pans and bake in preheated oven for 50 to 60 minutes, or until cake tests done in center. Remove from oven and pierce cake all over with a fork. Pour Buttermilk Frosting over hot cake. Let stand until cool. Makes 12 to 16 servings. (You may keep this wrapped in the refrigerator for up to two weeks, or bake in 2 smaller pans and freeze one)
3. Buttermilk Frosting...
4. Combine sugar, buttermilk, butter, syrup & soda in a small sauce pan. Bring to a boil and boil for 5 minutes. Remove from heat and stir in vanilla. Pour over cake.
5. Cream Cheese Frosting
6. 1- 8 oz. package of softened cream cheese
7. 1/4 lb.tsoftened butter
8. 1 tsp.tvanilla
9. 2 C.tsifted confectioners (powdered) sugar
10. Beat all ingredients together until well blended and spread over the top of the cake when cool.

flour, baking soda, cinnamon, salt, eggs, sugar, buttermilk, oil, vanilla, pineapple, carrots, nuts, flaked coconut, buttermilk, sugar, tbl, cbuttermilk, baking soda, butter, vanilla

Taken from www.epicurious.com/recipes/member/views/carrot-cake-1240971 (may not work)