2 c All-purpose flour
2 c Sugar
2 ts Baking soda
1 1/2 ts Ground cinnamon
1 ts Baking powder
1/4 ts Salt
4 md Carrots; shredded (2 cups)
1/4 c Buttermilk or sour milk
1/4 c Cooking oil
1 cn (8 1/4 oz.) crushed pineapple, drained
1 c Chopped walnuts
3 Eggs
1/2 c Coconut
1 ts Vanilla
Buttermilk glaze
Nutty cream cheese frosting
Grease and lightly flour two 9x 1 1/2 inch round baking pans (or one 13x9x2 inch baking pan); set aside. In a large mixing bowl combine flour, sugar, baking soda, cinnamon, baking powder, and salt. Add shredded carrot, buttermilk or sour milk, cooking oil, pineapple, nuts, eggs, coconut, and vanilla. Stir till combined. Spread batter in prepared pans.
Bake in a 350 oven for 40-45 minutes or till cakes spring back when touched lightly. Pour buttermilk glaze evenly over tops of cakes. Cool cakes in pans on wire racks for 15 minutes. Remove layer cakes from pans and place on wire racks (do not remove cake from 13x9 inch pan). Cool completely. Frost with nutty cream cheese frosting. Store in refrigerator.
Buttermilk Glaze: Combine 1/2 cup sugar, 1/4 cup buttermilk or sour milk, 1/4 cup margarine or butter and 2 teaspoons light corn syrup. Bring to boiling; reduce heat. Cook and stir for 4 minutes. Remove from heat and stir in 1/2 teaspoon vanilla.
Nutty Cream Cheese Frosting: In a large mixing bowl beat two 3-ounce packages cream cheese, 1/2 cup softened margarine or butter, and 2 teaspoons vanilla with an electric mixer on medium to high speed till light and fluffy. Gradually add 4 1/2 to 4 3/4 cups sifted powdered sugar, beating to spreading consistency. Stir in 1/2 cup chopped walnuts. Makes about 2 cups.