Ingredients
2 cups sugar3/4 cup buttermilk3/4 cup vegetable oil3 large eggs2 teaspoons vanilla extract2 cups all-purpose flour1 tablespoon ground cinnamon2 teaspoons baking soda1 teaspoon grated orange zest1/2 teaspoon salt2 cups grated carrots1-1/3 cups sweetened shredded coconut1 cup chopped walnuts1 can (8 ounces) crushed pineapple, undrainedGLAZE:1 cup sugar1/2 cup butter, cubed1/2 cup buttermilk1 tablespoon light corn syrup1/2 teaspoon baking soda1 teaspoon vanilla extractFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract1 teaspoon orange juice1 teaspoon grated orange zest4 cups confectioners’ sugar
Preparation
In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks.
In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.
