Ono Carrot Cake

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
3 eggs
¾ cup buttermilk
¾ cup oil
2 cups sugar
2 tsp. vanilla
8 oz. crushed pineapple, drained
2 cups grated carrots (4-5)
3 ½ oz. coconut
Preheat oven to 350o Grease 9 x 13 pan. Beat eggs, oil, buttermilk, sugar & vanilla. Mix. Add the rest of the ingredients. Mix. Pour in pan & bake for 55 minutes. Pour glaze over hot cake. Cool completely.

GLAZE
1 cup sugar
½ tsp. baking soda
½ cup buttermilk
1 cube butter
1 T. corn syrup
Bring glaze to a boil. Cook for 5 minutes, stirring constantly.
Add 1 tsp. vanilla. Pour glaze over hot cake. Cool completely.

FROSTING
1 cube butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
2 cups powdered sugar
1 tsp. orange juice
1 tsp. grated orange peel
Cream butter & cream cheese until fluffy. Add vanilla, powdered sugar, orange juice & orange peel. Mix until smooth.

Frost cake. Refrigerate until frosting is set. May be refrigerated for several days. Serve chilled.

Recipe from Jen Valko