Carrot-Pineapple Cake With Buttermilk Glaze - cooking recipe

Ingredients

CAKE
2 cups flour
2 1/4 teaspoons baking soda
2 teaspoons cinnamon
1 pinch nutmeg
1/2 teaspoon salt
3 large eggs
1 cup white sugar
1 cup brown sugar, packed
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons maple extract (or use 1 tablespoon vanilla extract)
3 large carrots, peeled and grated (2 cups, does not have to be exactly 2 cups!)
1 (8 ounce) can crushed pineapple, drained
1 1/2 cups chopped walnuts
3/4 cup cups raisins (optional)
BUTTERMILK GLAZE
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 1/2 teaspoons vanilla

Preparation

Set oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
Transfer to prepared baking dish.
Bake for about 30 minutes.
Remove from oven and cover the pan loosley with foil to prevent excess browning.
Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
Cook for about 4 minutes or until the mixture is golden brown.
Remove from heat and stir in vanilla.
Drizzle the buttermilk mixture glaze over the cake.
Cool completely in the pan then frost with cream cheese icing.
Delicious!