2 Cups All Purpose Flour
2 Tsp. Baking Soda
2 Tsp. Ground Cinnamon
½ Tsp. Salt
3 Large Eggs
2 Cups Sugar
¾ Cup Vegetable Oil
¾ Cup Buttermilk
2 Tsp. Vanilla Extract
2 Cups Grated Carrots (3 Large)
1-8 oz. Can Pineapple, Crushed, Drained
1-3-1/2 oz. Can Sweetened Flaked Coconut
1 Cup Pecans or Walnuts, Chopped
Buttermilk Glaze
1 Cup Sugar
1 1/2 Tsp. Baking Soda
1/2 Cup Butter or Margarine
1/2 Cup Buttermilk
1 Tbsp. Light Corn Syrup
1 Tsp. Vanilla Extract
Cream Cheese Frosting
1/2 Cup Butter or Margarine, Softened
1-8 oz. Cream Cheese
1-3 oz. Cream Cheese
1-16 oz. Powdered Sugar, Sifted
1-1/2 Tsp. Vanilla Extract

Instructions for Cake

  1. Preheat oven to 350 degrees.
  2. Stir together first 4 ingredients. 
  3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. 
  4. Add flour mixture, beating at low speed until blended. 
  5. Fold in carrots and next 3 ingredients. 
  6. Pour batter into a greased and floured 13 x 9 inch pan. 
  7. Bake for 30 minutes; cover pan loosely with aluminum foil to prevent excess browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. 

Servings: 12 Each

Buttermilk Glaze

  1. Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a dutch oven over medium-high heat.  Boil, stirring often, 4 minutes or until mixture is golden brown. 
  2. Remove from heat, and stir in vanilla extract. 
  3. Drizzle glaze evenly over warm cake; cool complete in pan.

Makes 1-1/2 Cups.   

Cream Cheese Frosting

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. 
  2. Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth. 
  3. Spread Cream Cheese Frosting evenly over cooled cake.

Makes 4 Cups.