-RoseRay dsjn00a- 2 c All purpose flour
2 ts Soda
1/2 ts Salt
2 ts Ground cinnamon
3 Eggs; well beaten
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn Crushed pineapple; drained,
– 8-oz can 2 c Grated carrots
1 cn Flaked coconut; 3 1/2-oz can
1 c Walnuts; chopped
——————————BUTTERMILK GLAZE—————————— 1 c Sugar
1/2 ts Soda
1/2 c Buttermilk
1/2 c Butter
1 tb Light corn syrup
1 ts Vanilla extract
————————ORANGE-CREAM CHEESE FROSTING———————— 1/2 c Butter; softened
8 oz Cream cheese; softened
1 ts Vanilla extract
2 c Powdered sugar; sifted
1 ts Grated orange rind
1 ts Orange juice
Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350~ for 35-40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Buttermilk Glaze. Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Yield. About 1 1/2 cups. Orange-Cream Cheese Frosting. Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice; beat until Source. Southern Living. —–