Carrot-Pineapple Cake With Buttermilk Glaze

SERVES: 10-12




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