Gary Hayes
1 3-layer cake
|
2 | cups | sugar | |
¾ | cup | buttermilk | |
¾ | cup | vegetable oil | |
3 | plus one egg yolk | eggs | beaten |
2 | teaspoons | vanilla extract | |
2 | cups | all-purpose flour | |
2 | teaspoons | baking soda | |
½ | teaspoon | salt | |
2 | teaspoons | ground cinnamon | |
2 | cups | grated carrots | |
1 | cup | chopped walnuts | |
8 | ounces | crushed pineapple | drained |
3½ | ounces | flaked coconut | (1 can) |
buttermilk glaze | |||
cream cheese frosting |
1 | cup | sugar | |
½ | cup | buttermilk | |
½ | cup | butter | |
1 | tablespoon | light corn syrup | |
½ | teaspoon | baking soda | |
1 | teaspoon | vanilla extract |
Yield 2 cups.
16 | ounces | cream cheese | softened |
32 | ounces | powdered sugar | sifted |
1 | cup | butter | softened |
2 | teaspoons | vanilla extract |
Yield 3 cups.