Carrot Pineapple Cake With Buttermilk Glaze

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If desired you may omit the buttermilk glaze and frost with your favorite cream cheese frosting, see my recipe#90142 ---- prep time includes making the buttermilk glaze.

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Steps

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Set oven to 350 degrees f.

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Grease a 13 x 9-inch baking dish.

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In a bowl beat eggs with sugar , oil , buttermilk and vanilla for about 5 minutes.

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In another bowl mix together flour , baking soda , cinnamon , nutmeg and salt.

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Add to the egg mixture beating at low speed until blended.

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Fold in carrots , drained pineapple , raisins and walnuts.

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Mix with wooden spoon until combined.

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Transfer to prepared baking dish.

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Bake for about 30 minutes.

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Remove from oven and cover the pan loosley with foil to prevent excess browning.

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Return to oven and bake for another 12-13 minutes more , or until the cake tests done.

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To make the buttermilk glaze.

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In a heavy saucepan bring the sugar , baking soda , butter , buttermilk and corn syrup to a boil over medium-high heat.

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Cook for about 4 minutes or until the mixture is golden brown.

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Remove from heat and stir in vanilla.

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Drizzle the buttermilk mixture glaze over the cake.

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Cool completely in the pan then frost with cream cheese icing.

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Delicio.

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Ingredients

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flour, baking soda, cinnamon, nutmeg, salt, eggs, white sugar, brown sugar, vegetable oil, buttermilk, maple extract, carrots, crushed pineapple, walnuts, raisins, sugar, butter, light corn syrup, vanilla