Grandma Carrot Cake - cooking recipe

Ingredients

CAKE MIX
2 cups white sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 eggs, large beaten
2 teaspoons vanilla extract
2 cups cake flour (measure then sift ) or 2 cups all-purpose flour (measure then sift )
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated fresh carrots
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, Drained
1 (3 1/2 ounce) can flaked coconut
BUTTERMILK GLAZE
1 cup white sugar
1/2 cup unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
CREAM CHEESE FROSTING
1.5 (8 ounce) cream cheese, Softed Room Temp
1/2 cup unsalted butter or 1/2 cup margarine, Softed Room Temp
1 (16 ounce) powdered sugar, Sifted
1 teaspoon vanilla extract

Preparation

Preheat Oven at 350 degrees.
Combine First 5 ingredints ; Beat well on low speed.
Combine flour, baking soda, salt, and cinnamon. Add to sugar mixture, Stirring well on low.
Add carrots, walnuts, pineapple, and coconuts; Stir well on Low.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.
Pour Buttermilk glaze over warm cake layers.
LET COOL IN PANS FOR 15 MINS.
Remove from pans and let cool completely on wire racks.
Spread Cream Cheese frosting between each layers and on top and sides of cake.
BUTTERMILK GLAZE:
Combine the first 5 ingredients in a large saucepan.
Bring to boil over medium heat cooking for 4 mins Stirring frequently.
Remove from heat, Stir in vanilla.
CREAM CHEESE FROSTING:
Combine cream cheese and butter; Beat at medium speed until smooth.
Gradually add sugar, Beating until light and fluffy.
Stop mixer and hand stir in vanilla.