Pinch of Salt Lake Carrot Cake

PINCH OF SALT LAKE CARROT CAKE

2 c flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
3 eggs
¾ c. vegetable oil
¾ c buttermilk
2 c sugar
2 tsp vanilla
1 8oz can crushed pineapple (drained)
2 c grated carrots
3 ½ oz coconut
1 c. chopped nuts

Glaze:
½ c sugar
½ tsp baking soda
¼ c. buttermilk
¼ c. butter
1 tsp corn syrup
½ tsp vanilla

1 9x13 pan bake 350 for 55 min. (if using round pans cook for a little less time).

Glaze put all in but vanilla and boil. Cook 5 minutes. Take off heat and add vanilla and pour over hot cake.

Frost with cream cheese frosting.

Haylee’s Note:
One word: AMAZING!!! The end. Ok, but really, this cake is incredible!! If you make it, people will be praising your name until the end of time!! Pinch of Salt Lake is a family favorite Cook Book, however, I do not have a copy. Sad day. Hope you enjoy this cake!! Our family does. Oh, and one other thing. If you are thinking of doing this cake minus the glaze...BIG MISTAKE!!! The glaze is the best part of the cake in my opinion!! Good luck!!