Carrot Cake -Sharon Messamaker

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 12 teaspoon salt
• 2 teaspoons cinnamon
• 3 large eggs
• 2 cups sugar
• 34 cup vegetable oil
• 34 cup buttermilk
• 2 cups grated carrots
• 1 (8 ounce) can crushed pineapple
• drained
• 1 (3 1/2 ounce) can flaked coconut
• 1 cup chopped pecans or 1 cup walnuts
• 1 cup sugar
• 1 12 teaspoons baking soda
• 12 cup butter
• 12 cup buttermilk
• 1 tablespoon corn syrup
• 1 teaspoon vanilla
• 34 cup butter
• 11 ounces cream cheese
• 3 cups powdered sugar
• 1 12 teaspoons vanilla

Instructions

1. Stir together flour, soda, salt and cinnamon.
2. Beat at medium speed eggs, sugar, vegetable oil and buttermilk until smooth.
3. Add flour mixture; beat at low speed until blended.
4. Pour batter into 3 (9-inch) round cake pans with wax paper, lightly greased and flour.
5. Bake at 350 degrees for 25-30 minutes until tooth pick inserted in center comes out clean.
6. While cake is baking, prepare buttermilk glaze.
7. Bring to boil 1 cup sugar 1 1/2 baking soda 1/2 cup buttermilk, 1/2 cup butter and 1 tablespoon corn syrup.
8. Boil for 4 minutes; stirring often.
9. Remove from heat and stir in 1 teaspoon of vanilla.
10. Drizzle glaze over cakes when they come out of the oven; cool cakes in pans for 15 minutes.
11. Remove cakes from pans to cool completely on wire racks.
12. Prepare cream cheese frosting.
13. Beat 3/4 cup butter and 11 oz cream cheese on medium speed until creamy.
14. Add 3 cups powder sugar and 1 1/2 teaspoons vanilla.
15. Beat until smooth.
16. Spread cream cheese frosting between cooled layers, stack layers, spread frosting over top and sides of cakes.