Made this today for my father in law. It is a super moist cake. I left off the icing. I thought with the glaze it didnt need it.


Excellent Carrot Cake
SERVES 12

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 eggs, beaten
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
1 cup chopped walnuts (optional)
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups coconut

Buttermilk Glaze
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter or solid margarine, softened
1 (16 ounce) package powdered sugar, sifted
1 teaspoon vanilla

Combine first 5 ingredients; beat well.
Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
Add carrots, walnuts, pineapple and coconut; stir well.
Pour batter into greased and floured 13x9 baking pan.
Bake at 350° for 55 minutes, or until pick comes out clean.
Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
Bring to a boil; cook 4 minutes on medium heat.
Remove from heat; add vanilla.
Pour buttermilk glaze over warm cake; let cake cool.
Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
Gradually add sugar, beating until light and fluffy.
Stir in vanilla.
Spread cream cheese frosting on top of cooled cake.

I took the recipe to Sunday supper today and my husband's Dad ate two large pieces of it. He really loved it. Jon and I didnt try it cause we both dislike coconut.

leave the coconut out and you will have a really great cake to enjoy!
I can't stand coconut - I leave it out of all recipes -

Janie, i use a recipe that is similar- if not the same and it IS indeed DELICIOUS!

Thank you for this recipe. I will definitely try it, especially with the coconut since my husband and I love it!