Chock full of flavor, this is the best carrot cake! It tastes even better the next day after the flavors meld. A tad more time consuming than the average carrot cake, but well worth it!

Ingredients

12 serv.

cups sugar↗2
cup buttermilk↗3⁄4
cup vegetable oil↗3⁄4
eggs, beaten↗3
teaspoons vanilla↗2
cups flour↗2
teaspoons baking soda↗2
teaspoon salt↗1⁄2
teaspoons cinnamon↗2
cups grated carrots2
cup chopped walnuts (optional)1
(8 ounce) can crushed pineapple, drained↗1
cups coconut1 1⁄4
Buttermilk Glaze↗
cup sugar↗1
cup buttermilk↗1⁄2
cup butter↗1⁄2
tablespoon light corn syrup↗1
teaspoon baking soda↗1⁄2
teaspoon vanilla↗1
Cream Cheese Frosting
ounces cream cheese, softened↗8
cup butter or 1/2 cup solid margarine, softened↗1⁄2
(16 ounce) package powdered sugar, sifted↗1
teaspoon vanilla↗1

Step-by-step instructions

1
Combine first 5 ingredients; beat well.
2
Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
3
Add carrots, walnuts, pineapple and coconut; stir well.
4
Pour batter into greased and floured 13x9 baking pan.
5
Bake at 350° for 55 minutes, or until pick comes out clean.
6
Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
7
Bring to a boil; cook 4 minutes on medium heat.
8
Remove from heat; add vanilla.
9
Pour buttermilk glaze over warm cake; let cake cool.
10
Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
11
Gradually add sugar, beating until light and fluffy.
12
Stir in vanilla.
13
Spread cream cheese frosting on top of cooled cake.

Source: food.com

Original recipe ↗

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