Carrot Cake with Buttermilk Glaze and Cinnamon Cream Cheese Icing

Ingredients

Cake

• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 + 2 Tbl. Sugar
• 3 large eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 teaspoon vanilla
• 2 cups grated peeled carrots
• 1 1/2 cups sweetened flaked coconut
• 1 8-oz can crushed pineapple in juice
• 1 cups coarsely chopped pecans

Glaze

• 1 cup sugar
• 1/2 cup buttermilk
• 1/2 cup unsalted butter
• 1 Tbl. Light corn syrup
• 1 1/2 teaspoon baking soda
• 1 teaspoon vanilla

Frosting

• 1 1/2 8-oz pkgs of cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 2 TBL. Brown sugar
• 1 1/2 teaspoons vanilla
• 1 teaspoon cinnamon

Directions

1. For Cake: Preheat oven to 350 degrees. Lightly grease and flour a 9 x 13-inch baking pan. Whisk first 4 ingredients in medium bowl. Beat sugar, eggs, buttermilk, oil and vanilla in large bowl until smooth. Beat in dry ingredients. Fold in carrots, coconut, pineapple with juice and pecans. Transfer batter to prepared pan. Bake 35 minutes or until tester inserted into center comes out clean. Remove from oven. Using a bamboo skewer, poke deep holes all over cake.
2. Glaze: Meanwhile bring first 5 ingredients to boil in large saucepan. Boil until glaze is a light amber color. (Glaze will thin out when almost done). Remove from heat; mix in vanilla. Spoon hot glaze evenly over warm cake. Cool cake completely in pan.
3. Frosting: Beat cream cheese and butter in a large bowl until fluffy. Add powdered sugar, brown sugar, vanilla, and cinnamon; beat until blended. Spread frosting over cooled cake in pan.