Carrot-Pineapple Cake With Buttermilk Glaze

If desired you may omit the buttermilk glaze and frost with your favorite cream cheese frosting, see my Kittencal's Best Cream Cheese Frosting (Extra Creamy Option) ---- prep time includes making the buttermilk glaze.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• CAKE

• 2  cups flour
• 2 1⁄4 teaspoons baking soda
• 2  teaspoons cinnamon
• 1  pinch nutmeg
• 1⁄2 teaspoon salt
• 3  large eggs
• 1  cup white sugar
• 1  cup brown sugar, packed
• 3⁄4 cup  vegetable oil
• 3⁄4 cup buttermilk
• 2  teaspoons  maple extract (or use 1 tablespoon vanilla extract)
• 3  large carrots, peeled and grated (2 cups, does not have to be exactly 2 cups!)
• 1 (8 ounce) can crushed pineapple, drained
• 1 1⁄2 cups  chopped walnuts
• 3⁄4 cup  cups raisins (optional)

• BUTTERMILK GLAZE

• 1  cup sugar
• 1 1⁄2 teaspoons baking soda
• 1⁄2 cup butter
• 1⁄2 cup buttermilk
• 1  tablespoon light corn syrup
• 1 1⁄2 teaspoons vanilla

Directions

1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish.
3. In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
4. In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
5. Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
6. Transfer to prepared baking dish.
7. Bake for about 30 minutes.
8. Remove from oven and cover the pan loosley with foil to prevent excess browning.
9. Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
10. To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
11. Cook for about 4 minutes or until the mixture is golden brown.
12. Remove from heat and stir in vanilla.
13. Drizzle the buttermilk mixture glaze over the cake.
14. Cool completely in the pan then frost with cream cheese icing.
15. Delicious!