Glazed Pineapple Carrot Cake

 This carrot cake is much less sweet than the carrot cake that is standard today, the one with the super sweet cream cheese frosting. That frosting is way too sweet for me and I always scrape it off and leave it on my plate. The glaze on this cake is relatively light. This recipe is from the first Sunset Favorite Recipes cookbook.

                                                   Glazed  Pineapple Carrot Cake

 2 cups all-purpose flour, sifted then measured

1 1/2 cups sugar

1 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

3 eggs

1/2 cup vegetable oil 

3/4 cup buttermilk 

2 tsp vanilla

8 oz crushed pineapple, well drained

2 cups finely shredded carrots

1 cup chopped nuts such as walnuts, pecans, or almonds

1 cup flaked coconut

Buttermilk Syrup (Recipe Follows)

Sift flour, sugar, soda, cinnamon, and salt into a bowl. Beat eggs with the oil, buttermilk, and vanilla. Add to dry ingredients all at once and mix util smooth. Mix in pineapple, carrots, nuts, and coconut.

Pour into a lightly greased and floured 9x13 baking pan. Bake in a 350º F oven for 45 minutes or until the center springs back when lightly touched. Remove the cake from the oven and lightly prick it all over with a fork.

Slowly pour the hot Buttermilk Syrup over the cake. Serves 12.

Buttermilk Syrup: 

2/3 cup sugar

1/4 tsp tsp baking soda

1/3 cup buttermilk

1/3 cup butter

2 tsp light corn syrup.

1/2 tsp vanilla (hold back until the other ingredients have boiled)

Combine all ingredients except for vanilla in a saucepan and bring to boiling over medium heat. Boil for 5 minutes. Remove from heat and add 1/2 tsp vanilla.