Carrot Cake

Summary
Prep time	30 min
Cook time	50 min @ 350°
Source	Barb B. via Elaine Hanson
Yield / serves	16-20 servings
Rating	Very good

Ingredients

• 2 c flour
• 2 t baking soda
• 2 t cinnamon
• 1/2 t salt
• 3 eggs
• 3/4 c vegetable oil
• 3/4 c buttermilk
• 2 c sugar
• 2 t vanilla
• 8 oz canned crushed pineapple, drained
• 2 c grated carrots
• 1 c coconut
• 1 c nuts (optional)

Frosting

• 1 c sugar
• 1/3 t baking soda
• 1/2 c buttermilk
• 1/2 c butter
• 1 T corn syrup
• 1 t vanilla

Cream Cheese Frosting

This is an optional finish. If using, halve the hot frosting. Then frost with a cream cheese frosting when it is cool.

• 3 oz cream cheese
• 3/4 stick margarine
• 1 tsp. milk
• 1 tsp vanilla
• 1 3/4 cup powdered sugar.

Preparation

Preheat the oven to 350.

Grease and flour a 9x13 pan. Can also be baked in three(?) 9" rounds to make a layered cake.

Mix together the flour, baking soda, cinnamon and salt. Mix in the eggs, oil, buttermilk, and vanilla. Mix in the pineapple, carrots, coconut and nuts.

Pour batter into the baking pan and bake at 350 for about 50 minutes.

When the cake is about 5-10 minutes from done, combine the sugar, baking soda, buttermilk, butter, and corn syrup in a pan and boil for 5 minutes. Remove from the heat and add the vanilla. Mix together and pour over the cake.

If using the cream cheese frosting, let the cake cool, and then combine all the cream cheese frosting ingredients together; beat well until frosting is light and smooth.