24 Karat Cake

 

Prep Time: 0 Minutes Cook Time: 40 Minutes

Ready In: 40 Minutes Servings: 12

2 cups flour

2 teaspoons baking powder

1-1/2 teaspoons baking soda

1-1/2 teaspoons salt

2 teaspoons cinnamon

1 cup brown sugar

4 fresh eggs

1-1/2 cups oil

1 cup sugar

2 cups carrots,grated

1 8oz can crushed pineapple,drained

1-1/2 cups chopped nuts

4 oz coconut

'orange frosting

1/2 cup butter

8 oz cream cheese

1 teaspoon almond extract

1 pound powdered sugar

1 teaspoon fresh orange juice

1 teaspoon orange zest

for orange frosing,cream butter,cream cheese,almond extract and powdered sugar together and spread over the cooled buttermilk glazed cake layers ,frosting all side and top of cake as well.

'buttermilk glaze

1 cup sugar

1/2 teaspoon baking soda

1/2 cup buttermilk

1/2 cup butter

1 tablespoon light corn syrup

1 teaspoon vanilla

for the buttemilk glaze,combine sugar,baking soda,buttermilk,butter and corn syrup in pan,bring to boil,cook for 4 minutes,stirring often.

remove from heat and add vanilla.

spread this buttermilk glaze over layers of cake immediately after removing them from oven.

cool,remove from pans,and frost with the orange frosting on top of the glaze.