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Buttermilk Glazed Pineapple-Carrot Cake Recipe

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This recipe for Buttermilk Glazed Pineapple-Carrot Cake is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 tsp baking soda
1/2 tsp salt
2 tsp cinnnamon
2 cups flour
1 1/2 cups sugar

3 eggs 3/4 cup buttermilk
1/2 cup oil
2 tsps vanilla
1- 8 oz can crushed pineapple
2 cups finely grated carrots
1 cup coarsely chopped nuts
1 cup flaked coconut
Glaze:
2/3 cup sugar
1/4 tsp baking soda
1/3 cup buttermilk
1/3 cup butter
2 Tbsp light corn syrup
1/2 tsp vanilla
Directions:
Directions:
Preheat oven to 350º. Sift dry ingredients together in bowl. Beat eggs with buttermilk, oil and vanilla. Add to dry ingredients all at once. Mix until smooth. Fold in pineapple, carrots, nuts and coconut. Pour into greased and floured 9x13 pan. Bake 45 minutes or until done. Immediately prick cake all over with fork and slowly pour buttermilk glaze over top. cool in pan. Cut into slices. To make the glaze, combine all ingedients except vanilla and bring to a boil, stirring, over medium heat and boil gently for 5 minutes. Remove from heat and stir in vanilla.

 

 

 

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