Carrot Cake Recipe

Carrot Cake
2 Cups All-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
3 eggs
¾ cup vegetable oil
¾ cup buttermilk
1 cup brown sugar
2 teaspoons vanilla
1- 8 ounce can of crushed pineapple, drained
2 cups peeled and grated carrots (about 6 medium)
1 cup shredded coconut
2 cups chopped nuts (optional)
1 cup cinnamon chips (optional)

Glaze:
1 cup sugar
2 teaspoons baking soda
½ cup buttermilk
½ cup butter
1 teaspoon corn syrup or honey
1 teaspoon vanilla

Preheat oven to 350°. Prepare a 10- cup Bundt baking pan by spraying with pan release.
1. Sift Flour, baking soda, salt and cinnamon together in medium mixing bowl.
2. Whisk eggs, oil, buttermilk, brown sugar and vanilla together in another medium mixing bowl until smooth. Pour the liquid over the dry ingredients and fold in the carrots, pineapple, coconut and optional nuts and chips. Stir to combine thoroughly and pour into the prepared pan.
3. Place the pan on the rack in the center of the oven. If you use a 10- cup volume pan, you will not need to worry about it spilling over. Do not place it on a sheet pan, if you need to protect your oven, place the pan on the rack below your pan, leaving space for heat to circulate through the oven and through the center tube.
4. Bake the cake for 1 hour and test with a cake tester for doneness. Remove the pan to the baking rack and let cool for 10 minutes. When five minutes are left in the cooling of the pan, heat all glaze ingredients, but vanilla, to boiling. Boil for 2 minutes then turn off and add vanilla. Let sit.
Remove the cake from the pan by loosening all edges, gently, placing the serving plate over the top of the pan, inverting and gently tapping. You should hear a satisfying “thump” as the cake plops out.
5. Transfer the glaze to a pitcher and gently pour it over the warm cake and serve.
Yield 16 servings

Amy Stafford Malik ©2015

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