Shelly's Recipe

AUTUMN HARVEST CARROT CAKE

Category: Cakes

2 cups flour
2 tsp each baking soda and cinnamon
1/2 tsp salt
3 eggs
3/4 cup each vegetable oil and buttermilk
2 cups sugar
2 tsp vanilla extract
1 (8 oz) can crushed pineapple, drained
2 cups grated carrots
3 1/2 oz shredded coconut
1 cup chopped walnuts

Buttermilk Glaze
1 cup sugar
1/2 tsp baking soda
1/2 cup buttermilk
1/4 lb butter
1 tbsp corn syrup
1 tsp vanilla extract

Cream Cheese Frosting
1/4 lb butter, room temperature
1 (8 oz) pkg cream cheese, room temperature
1 tsp vanilla extract
2 cups confectioners sugar
1 tsp each orange juice and grated orange rind

Preheat oven to 350. Grease a 13x9 inch baking pan or 2 (9 inch) cake pans; set aside.

Sift and set aside dry ingredients. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add dry ingredients, pineapple, carrots, coconut and nuts. Stir well and pour into prepared pans and bake for 50-55 minutes or until toothpick inserted into center comes out clean. While cooling in pan, prepare glaze.

Glaze: In a small saucepan, combine glaze ingredients except extract and bring to a boil. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract. Slowly pour glaze over cake and allow to combpletely cool in pan until glaze is totatlly absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely before frosting.

Frosting: Beat together butter and cream cheese until fluffy. Add remainining ingredients and mix until smooth. Once cake is thoroughly cooled, spread on frosting. Refrigerate until frosting is set. May be refrigerated for several days.