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Buttermilk-Carrot Cake

Time 1 hour 30 minutes
Yields Serves 12 to 16
Buttermilk-Carrot Cake

Cake

1

Heat the oven to 350 degrees. Lightly butter and flour a 13-by-9-inch baking pan. Set aside.

2

Sift together the flour, baking soda, cinnamon and salt in a bowl. Set aside.

3

Beat the eggs and sugar until light, about 3 to 4 minutes. Beat in the oil, buttermilk and vanilla. Stir in the flour mixture just until blended. Gently stir in the pineapple, carrots, nuts and coconut.

4

Bake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes.

Buttermilk frosting

1

Combine the sugar, buttermilk, butter, corn syrup and baking soda in a saucepan. Bring to boil. Boil 5 minutes. Remove from the heat and stir in the vanilla.

2

Pierce the hot cake all over with a fork. Pour the frosting over the top. Let stand until cool.


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