Nothing like fresh carrot cake right out of the oven. The wonderful scent of cinnamon starts wafting out of the oven about 15 minutes before it's done. The pineapple and carrots keep this cake very moist. Carrot Pineapple cake recipe topped with Buttermilk Glaze adds just the right amount of sweet.
2 cups Sifted flour
1 1/2 cup Sugar
2 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Mace
2 cup Shredded carrots
1 cup Chopped pecans
1 cup coconut
Buttermilk Glaze2/3 cup Sugar
1/3 cup Butter
1/3 cup Buttermilk
2 tsp Corn syrup
1/4 tsp Baking soda
1 tsp Vanilla
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 x 13-inch Pan
Sift together the first six ingredients.
In a separate bowl, combine the next four ingredients.
Add wet ingredients to dry and mix well.
Stir in pineapple, carrots, pecans and coconut.
Pour carrot pineapple cake batter into prepared baking pan.
Bake cake until cake tests done.
Combine first 5 ingredients for glaze in a saucepan, simmer for 5 minutes.
Then stir in the vanilla.
Punch holes in warm cake and pour hot buttermilk glaze over top.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!