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Carrot Cake with Buttermilk Glaze Recipe


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     Carrot Cake with Buttermilk Glaze

Category   Desserts - Breads
Sub Category   None
Servings   16-20

2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 t. salt
3 eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla
1 can (8 1/4 oz.) crushed pineapple, well-drained
2 cups very finely grated carrots
1 c. chopped walnuts
1 c. flaked coconut
1 c. sugar
1/2 c. buttermilk
1/2 c. butter. 1 T. white corn syrup
1/2 tsp. baking soda, 1 tsp. vanilla

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in sugar, oil, buttermlik and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts & coconut. Pour batter into lightly greased and floured 13" x 9" x 2" baking pan. Bake at 350 degress for 55-60 minutes.
For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6", until thick and syrupy; add vanilla. Poke holes in top of cake with wooden pick or fork; pour glaze over top while cake is still hot. Serve warm or store in refrigerator.

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