Buttermilk Glazed Carrot Cake

---

It is the buttermilk glaze that sets this apart from ordinary carrot cake. in one word, moreish....

---

Steps

---

Line three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.

---

Mix the flour , soda , cinnamon and salt together.

---

Combine the eggs , sugar , oil , buttermilk , and vanilla in a mixing bowl and beat until smooth.

---

Add the dry ingredients gradually , mixing well after each addition.

---

Fold in the carrots , pineapple , coconut and pecans.

---

Spoon into prepared pans.

---

Bake at 350f for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

---

For the glaze , combine the sugar , butter , corn syrup , buttermilk and baking soda in a saucepan and mix well.

---

Bring to a boil over medium high heat and boil for 4 minutes , stirring frequently.

---

Remove from heat and stir in vanilla.

---

Drizzle the glaze over the hot cake layers.

---

Cool the layers in the pans on a wire rack for 15 minutes.

---

Remove from the pans and finish cooling on the rack competely.

---

For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.

---

Add.

---

Ingredients

---

flour, baking soda, cinnamon, salt, eggs, sugar, vegetable oil, buttermilk, vanilla, carrots, crushed pineapple, flaked coconut, pecans, butter, light corn syrup, vanilla extract, cream cheese, icing sugar