Ingredients
2 C flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
pinch of ginger
3 large eggs
2 c sugar
3/4 c vegetable oil
3/4 c buttermilk
2 tsp vanilla extract
2 c grated carrot
1 c crushed pineapple
1/2 c flaked coconut
1 c chopped pecans or walnuts (optional)
Buttermilk glaze
cream cheese frosting
Grease/flour 3 (9 inch) round cake pans. Preheat oven to 350 degrees.
Combine first six dry ingredients. Beat eggs and next four ingredients at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, pineapple and coconut. Add nuts. Pour batter into prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Drizzle buttermilk glaze over entire top. Cool in pan.
Remove from pan. Stack in three layers, spreading cream cheese frosting in between and on top and sides of cake. Garnish with additional nut if desired.
Buttermilk Glaze
1/2 c sugar
1 tsp baking soda
1/4 c buttermilk
1/4 c butter
1 tsp vanilla extract
Bring ingredients (except for vanilla) to boil over medium high heat. Boil while stirring for four minutes. Remove from heat and add vanilla.
Cream Cheese Frosting
1 8 oz cream cheese softened
3 c powdered sugar
1/2 c butter softened
1 tsp vanilla
1 Tbsp warm milk (if it is warm it whips up lighter)
