Grandma Carrot Cake

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• 2 cups sugar
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 3 eggs, large beaten
• 2 teaspoons vanilla extract
• 2 cups cake flour (measure then sift ) or 2 cups all-purpose flour (measure then sift )
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups grated fresh carrots
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (3 1/2 ounce) can flaked coconut
• 1 cup sugar
• 1/2 cup unsalted butter
• 1/2 cup buttermilk
• 1 tablespoon light corn syrup
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1.5 (8 ounce) cream cheese, softed room temp
• 1/2 cup unsalted butter or 1/2 cup margarine, softed room temp
• 1 (16 ounce) powdered sugar, sifted
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven at 350 degrees.
• 2 combine first 5 ingredints ; beat well on low speed.
• 3 combine flour, baking soda, salt, and cinnamon. add to sugar mixture, stirring well on low.
• 4 add carrots, walnuts, pineapple, and coconuts; stir well on low.
• 5 pour batter into 3 greased and floured 9-inch round cakepans.
• 6 bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.
• 7 pour buttermilk glaze over warm cake layers.
• 8 let cool in pans for 15 mins.
• 9 remove from pans and let cool completely on wire racks.
• 10 spread cream cheese frosting between each layers and on top and sides of cake.
• 11 buttermilk glaze:.
• 12 combine the first 5 ingredients in a large saucepan.
• 13 bring to boil over medium heat cooking for 4 mins stirring frequently.
• 14 remove from heat, stir in vanilla.
• 15 cream cheese frosting:.
• 16 combine cream cheese and butter; beat at medium speed until smooth.
• 17 gradually add sugar, beating until light and fluffy.
• 18 stop mixer and hand stir in vanilla.