Since it’s Friday and the first day of Spring, I decided we should celebrate with cake! I made this super moist, rich carrot cake that includes pineapple and coconut. What? Well, let’s not stop there…it also has a buttermilk glaze and it topped off with a sour cheese icing. With every bite of this cake you can taste the sweet pineapple along with tender carrot all wrapped up in delicious cake.
I hope that you’ll take some time this weekend to celebrate spring no matter what the weather is in your part of the world. It’s been a long, nasty winter and I think we all deserve a sweet treat so, I’m grabbing a big slice of carrot cake and a cup of coffee ~ cheers friends!
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs – room temperature
2 cups sugar
3/4 cup vegetable oil
3/4 cup butter milk
2 teaspoons vanilla
2 cups grated carrot
1 8-oz can crushed pineapple – drained
1/3 cup flaked coconut
Heat oven to 350 degrees.
Lightly grease and flour a bundt pan.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrot, pineapple and coconut.
Pour batter into prepared pan. Bake cake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean.
Drizzle buttermilk glaze over cake and cool in pan for 15 minutes.
Gently remove cake from pan and continue to cool on wire rack.
Pour cream cheese icing over cake. Slice and serve.
1/2 cup sugar
3/4 teaspoon baking soda
1/4 cup buttermilk
1/4 cup butter
2 teaspoons light corn syrup
1/2 teaspoon vanilla
Bring first 5 ingredients to a boil in a large heavy bottom pot at med-high heat.