Moms Carrot Cake with Buttermilk Glaze

This is probably my favorite cake...EVER! I've asked my mother to make it for at least half of my 40 birthdays. It's moist and and chock-full of interesting flavors and topped with a buttery glaze; which is great for me because frosting isn't my favorite.

Ingredients:

2 cups flour

2 tsp baking soda

 2 tsp cinnamon

1/2 tsp salt

3 eggs

3/4 cup vegetable oil

3/4 cup buttermilk

2 cups sugar

2 tsp vanilla extract

1- 8 ounce can of crushed pineapple, drained

2 cups of grated carrots

3 1/2 ounces of flaked  coconut (about a 1 1/2 cups)

1 cup of chopped pecans

Glaze ingredients:

1/2 cup sugar

1/2 tsp baking soda

1/4 cup buttermilk

1/4 cup butter

1 tsp corn syrup

1/2 tsp vanilla extract 

 

Cake Direction: 

Preheat oven to 350. Grease a 9x 13 inch pan.

1) Sift together first 4 ingredients. Set aside.

2) In a large bowl beat the eggs and oil, buttermilk, sugar and vanilla; mix well.

3) Add flour mixture to the egg mixture; when combined add pineapple, carrots, coconut, and nuts; mix well. 

4) Pour the batter into the pan. Bake for 55 minutes (on the middle rack) until done or until a toothpick inserted in the center of the cake comes out clean.

Glaze Directions:

1) Combine the first 5 ingredients in a saucepan. Bring to a boil and cook for exactly five minutes. 

2) Remove from heat and stir in vanilla. Pour glaze immediately over the hot cake.