Carrot Cake with Buttermilk Glaze

Ever wondered the secret to baking the tastiest carrot cake? We'll give you a hint: it's buttermilk glaze.

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoon vanilla
1 can (8 1/4 ounces) pineapple
2 cup finely grated carrots
1/2 cup currants
1/2 cup chopped nuts
1 cup flaked coconut

1 cup sugar 1/2 cup buttermilk
1/2 cup (1 stick) butter
1 tablespoon white corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

1 8-ounce brick of cream cheese
1 box of powdered sugar (about 4 cups)
1 teaspoon vanilla


Sift together flour, soda, cinnamon, salt. Set aside.

Beat eggs until lemon-colored, then beat in sugars, oil, buttermilk and vanilla.

Stir in flour mixture. Stir in pineapple, carrots, nuts, currants and coconut.

Pour into lightly greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees F for about 45 minutes or until toothpick comes clean when inserted in center.

Combine all ingredients except vanilla. Bring to boil. Boil 5 to 6 minutes until thick and syrupy.
Add vanilla
Poke holes in cake with fork. Pour over cake while still hot. Let cool.

Mix together ingredients and spread on cake.

How to Serve it Up

Dessert Plate