This moist – and quickly-disappearing – cake is a welcome sight in the Pendle Hill kitchen.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
For the frosting:
- 3/4 cup butter or margarine, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) package cream cheese, softened
- 3 cups sifted powdered sugar
- 1 1/2 teaspoons vanilla extract – stir all of these together.
- Line three 9-inch round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first four ingredients.
- Spank the eggs and next four ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next three ingredients. Pour batter into prepared cake pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle buttermilk glaze evenly over layers; cool in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake.