Ingredients
CAKE
2c AP flour
2t baking soda
2t ground cinnamon
1/2t salt
1.5c sugar
3 large eggs
3/4c buttermilk
3/4c vegetable oil
1t vanilla extract
2c coarsely grated peeled carrots
1/5c sweetened flaked coconut
1 8oz can crushed pinapple in juice
1c coarsely chopped pecans
GLAZE
1c sugar
1/2c buttermilk
1 stick unsalted butter, diced
1T light corn syrup
1.5t baking soda
1t vanilla extract
FROSTING
12oz cream cheese, RT
1 stick unsalted butter, RT
1lb powdered sugar
2T brown sugar
1/5t vanilla extract
1t ground cinnamon
Preparation
CAKE: Preheat oven to 350F. Grease and flour a 13x9 cake pan. Whisk first 4 ingredients in med bowl. Beat eggs, sugar, buttermilk, oil and vanilla in large bowl until smooth. Beat in dry ingredients. Fold in carrots, coconut, pineapple and pecans. Transfer batter to pan. Bake 30min. Tent loosely w/ foil. Continue to bake until tester inserted comes out clean, another 15min. Remove from oven. Poke all over w/ bamboo skewer. GLAZE: Bring first 5 ingredients to boil in large saucepan, stirring until sugar dissolves. Boil until glaze is deep amber, whisking often. Glaze will thin out when almost done. Remove from heat, add vanilla. FROSTING: Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until blended. Spread frosting over cooled cake in pan.
