Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
three 9 inch round cake pans
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 cup butter or margarine, softened
2 (8-ounce) packages cream cheese, softened
4 cups sifted powdered sugar
2 teaspoons vanilla extract
1. Preheat oven to 350°
2. Line the cake pans with wax paper, then lightly grease and flour the wax paper.
3. Stir together the flour, baking soda, salt, and cinnamon.
4. Using an electric mixer on medium, in another bowl, beat eggs; then add the sugar, oil, buttermilk, and vanilla extract and continue mixing until smooth. Add flour mixture to the egg mixture, and mix on low speed until well blended. Fold in the grated carrot, drained pineapple, flaked coconut, and nuts. Pour batter into prepared cake pans and bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
5. While cake is baking, prepare the buttermilk glaze and cream cheese frosting.
6. For the glaze: bring the sugar, baking soda, buttermilk, butter, and corn syrup to a boil over medium-high heat. Boil, stirring often, for 4 minutes. Remove from heat, and stir in vanilla.
7. For the frosting: put butter and cream cheese in a bowl. Mix at medium speed until thoroughly combined. Add the powdered sugar and vanilla, and continue to mix until smooth and creamy.
8. When cake is done, drizzle each layer with the buttermilk glaze. After about 15 minutes, carefully remove the cake layers from the pans, and allow to continue to cool. Once the cake is cool, spread the cream cheese frosting between the layers. Stack the layers, and cover the top and sides of the cake with the rest of the frosting. If desired, chop additional pecans or walnuts, and sprinkle lightly over the top of the cake. You can also sprinkle a little coconut over the top of the cake as well.
Photography: Frank Pérez
