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CHUNKY CARROT RAISIN CAKE




List of Ingredients



• CAKE:
  
• 2 CUPS FLOUR
  
• 1 CUP SUGAR
  
• 1 TEASPOON BAKING SODA
  
• 3/4 TEASPOON SALT
  
• 1 TABLESPOON CINNAMON
  
• 3 EGGS
  
• 1/2 CUP OIL
  
• 3/4 CUPS BUTTERMILK
  
• 1 TABLESPOON VANILLA
  
• 2 CUPS SHREDDED CARROTS
  
• 1 CUP CHOPPED PECANS
  
• 1 CUP FLAKED COCONUT
  
• 1/2 CUP YELLOW RAISINS
  
• 2/3 CUP DRAINED CRUSHED PINEAPPLE
  
• BUTTERMILK GLAZE RECIPE BELOW
  
• CREAM CHEESE FROSTING
  






Instructions



1. BUTTERMILK GLAZE:
   
   1/2 CUP SUGAR
   1/4 TEASPOON BAKING SODA
   1/3 CUP BUTTERMILK
   1/3 CUP BUTTER
   1 TABLESPOON LITE CORN SYRUP
   1/2 TEASPOON VANILLA
   
   IN A SMALL SAUCEPAN, MELT BUTTER. ADD SUGAR,BUTTERMILK BAKING SODA AND CORN SYRUP WITH A WIRE WHISK TILL SMOOTH, BRING TO A BOIL WHISKING CONSTANTLY. COOL AT ROOM TEMPERATURE, ADD VANILLA AND WHISK WELL. SET ASIDE.
   
2. CAKE:
   
   PREHEAT OVEN TO 350°.
   
   
   
   IN A LARGE BOWL, SIFT FLOUR, CINNAMON, BAKING SODA, SALT AND SUGAR. SET ASIDE.
   
   IN A LARGE MIXER BOWL, BEAT EGGS, BUTTERMILK, OIL AND VANILLA, BEATING WELL, ADD PINEAPPLES, CARROTS, COCONUT, RAISINS AND PECANS, BEATING WELL TO INCORPORATE ALL INGREDIENTS. ADD 1/2 OF THE FLOUR MIXTURE AND MIX WELL, ADD REMAINING FLOUR AND MIX WELL.
   
3. GREASE AND FLOUR A 9 X 13" BAKING PAN. POUR MIXTURE INTO PREPARED PAN.
   
4. BAKE FOR 40 MINUTES OR UNTIL CAKE TESTER INSERVED COMES OUT CLEAN. REMOVE FROM OVEN AND POKE HOLES THROUGHOUT CAKE. POUR BUTTERMILK GLAZE ALL OVER CAKE, LET SET FOR 1 HOUR.
   
5. SPRINKLE WITH CONFECTIONERS' SUGAR OR SPREAD WITH CREAM CHEESE FROSTING.