#2897 - Buttermilk Carrot Cake

(by Shirley McNevich)

2 cups sifted flour (measure before sifting)
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups white sugar
2 tsp. vanilla
1 - 8oz. can Dole crushed pineapple (well drained)
2 cups grated carrots
1 cup Baker's angelflake coconut
1 cup chopped walnuts
Frosting: 1 cup white sugar; 1/2 tsp. baking soda; 1/2 cup buttermilk; 1/2 stick butter; 1 TBSP Karyo clear corn syrup; 1 tsp. vanilla

In a mixer add canola oil, 2 cups white sugar and eggs--beat. Add 2 tsp. vanilla and 3/4 cup buttermilk--beat. Add 2 tsp. baking soda, cinnamon and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add drained pineapple, grated carrots, chopped walnuts and coconut--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 55 minutes--test with a toothpick for doneness. While the cake is baking make the frosting--in a saucepan add 1 cup white sugar, 1/2 tsp. baking soda, 1/2 cup buttermilk, butter and clear corn syrup. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 5 minutes. Remove from heat--add vanilla--stir well. Spread the hot frosting over the hot cake. Cool cake completely.