Carrot Cake With Buttermilk Glaze

• FOR THE CAKE:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 2 teaspoons Ground Cinnamon
• 3 whole Large Eggs
• 2 cups Sugar
• 3/4 cups Vegetable Oil
• 3/4 cups Buttermilk
• 2 teaspoons Vanilla
• 2 cups Grated Carrots
• 4 ounces, weight Coconut
• 8 ounces, weight Crushed Pineapple,drained
• 1 cup Chopped Pecans (or Walnuts)
• FOR THE GLAZE:
• 1 cup Sugar
• 1-1/2 teaspoon Baking Soda
• 1/2 cups Buttermilk
• 1/2 cups Butter
• 1 Tablespoon Light Corn Syrup
• 1 teaspoon Vanilla
• FOR THE ICING:
• 3/4 cups Butter
• 12 ounces, weight Cream Cheese
• 3 cups Powdered Sugar
• 1-1/2 teaspoon Vanilla

1. For the cake:
2. Line 3 (9-inch) round cake pans with waxed paper. Lightly grease under and on top of the waxed paper, then flour. Set aside.
3. Stir flour, baking soda, salt, and cinnamon. Set aside.
4. Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, coconut, pineapple and pecans. Pour into cake pans.
5. Bake at 350u0b0F for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.
6. For the buttermilk glaze:
7. In a large Dutch oven over medium heat, bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil. Boil, stirring often, for about 5 minutes, or until a light to medium brown in color. Remove from heat and stir in vanilla. Makes about 1 1/2 cups. Brush hot cakes with about 1/2 cups each.
8. For the icing:
9. Beat butter and cream cheese at medium speed until creamy. Add powdered sugar and vanilla. Beat until smooth.
10. Frost glazed cake.

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Taken from tastykitchen.com/recipes/desserts/carrot-cake-with-buttermilk-glaze/ (may not work)