2 Cups All-purpose flour
2 Teaspoon soda
1/2 Teaspoon salt
2 Teaspoon ground cinnamon
3 Eggs, well beaten
3/4 Cup buttermilk
2 Cups sugar
2 Teaspoons vanilla extract
1 (8 Oz.) can crushed pineapple, drained
2 cups grated carrots
1 (3 1/2-Oz.) can flaked coconut
1 Cup chopped walnuts
3/4 Cup vegetable oil
Combine flour, soda, salt and cinnamon; set aside. Combine eggs, oil buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and chopped walnuts. Pour batter into 2 greased and floured 9” round cake pans. Bake at 350’F. for 35 to 40 40 minutes or until a toothpick in center comes out clean. Immediately spread buttermilk glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator.
Buttermilk Glaze
1 Cup sugar
1/2 Teaspoon soda
1/2 Cup buttermilk
1/2 Cup butter
1 Tablespoon light corn syrup
1 Teaspoon vanilla extract
Combine first five ingredients in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat and stir in vanilla.
Orange-cream cheese frosting
1/2 Cup butter, softened
1 8 oz. package cream cheese, softened
1 Teaspoon vanilla extract
2 Cups sifted powdered sugar
1 Teaspoon orange juice
1 Teaspoon grated orange rind
Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice, and rind; beat until smooth.
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This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
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