Shelly's Recipe

THE BEST CARROT PINEAPPLE CAKE

Category: Cakes

2 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil and buttermilk
2 tsp vanilla extract
2 cups grated carrot
1 (8 oz) can crushed pineapple, drained
1 (3 1/2 oz) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze
1 cup sugar
1 1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tbsp light corn syrup
1 tsp vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting
3/4 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 (3 oz) pkg cream cheese, softened
3 cups sifted powdered sugar
1 1/2 tsp vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.