Recipe: Carrot Cake with Buttermilk Glaze (pineapple, nuts, coconut and raisins, 13x9-inch)

GOLDEN GATE CARROT CAKE

2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, well drained
4 cups grated carrot
1 cup chopped walnuts
1/2 cup grated coconut
1 1/2 cups golden raisins, coarsely chopped
Buttermilk Glaze (recipe follows)

Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

Sift flour, baking soda, cinnamon and salt together; set aside.

Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to dry ingredients, mixing thoroughly.

Stir in pineapple, carrots, nuts, coconut and raisins. Pour into prepared pan.

Bake at 350 degrees F for 55 minutes, or until toothpick inserted in center comes out clean.

Slowly pour glaze over hot cake until it is absorbed.

BUTTERMILK GLAZE

1 cup sugar
1/2 cup buttermilk
1/2 cup (1 stick) butter or margarine
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Mix all the ingredients for the glaze, except vanilla, in a saucepan. Bring to a boil and boil 5 minutes. Remove from heat and add vanilla.

Makes 1 (13x9-inch) cake
Source: California Raisin Marketing Association