Carrot-pineapple Cake With Buttermilk Glaze

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 2 cups flour
• 2 1/4 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 pinch nutmeg
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup sugar
• 1 cup brown sugar, packed
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons maple extract (or use 1 tablespoon vanilla extract)
• 3 large carrots, peeled and grated (2 cups, does not have to be exactly 2 cups!)
• 1 (8 ounce) can crushed pineapple, drained
• 1 1/2 cups chopped walnuts
• 3/4 cup cups raisins (optional)
• 1 cup sugar
• 1 1/2 teaspoons baking soda
• 1/2 cup butter
• 1/2 cup buttermilk
• 1 tablespoon light corn syrup
• 1 1/2 teaspoons vanilla

Recipe

• 1 set oven to 350 degrees f.
• 2 grease a 13 x 9-inch baking dish.
• 3 in a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• 4 in another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
• 5 fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
• 6 transfer to prepared baking dish.
• 7 bake for about 30 minutes.
• 8 remove from oven and cover the pan loosley with foil to prevent excess browning.
• 9 return to oven and bake for another 12-13 minutes more, or until the cake tests done.
• 10 to make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• 11 cook for about 4 minutes or until the mixture is golden brown.
• 12 remove from heat and stir in vanilla.
• 13 drizzle the buttermilk mixture glaze over the cake.
• 14 cool completely in the pan then frost with cream cheese icing.
• 15 delicious!