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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
3 large eggs |
2 cups sugar |
3/4 cup vegetable oil |
3/4 cup buttermilk |
2 teaspoons vanilla extract |
2 cups grated carrots (about 3 large carrots) |
1 (8-ounce) can crushed pineapple, drained |
1 (3 1/2-ounce) can sweetened flaked coconut |
1 cup chopped pecans or walnuts |
buttermilk glaze |
cream cheese frosting |
Directions:
1. Stir together first 4 ingredients.
2. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 13- x 9-inch pan.
3. Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.
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