This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.
Ingredients
- all-purpose flour: 2 cups
- baking soda: 2 tsp
- ground cinnamon: 1 tsp
- white sugar: 2 cups
- vegetable oil: 1 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
- walnuts: 1 cup (chopped)
- pineapple: 1 can (15 ounce can, drained, crushed)
- carrots: 2 cups (grated)
- flaked coconut: 1 cup
- butter: 0.5 cup
- white sugar: 1 cup
- buttermilk: 0.5 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
-
In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
-
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
-
For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
