World's Best Carrot Cake

Ingredients: 2 cups cake flour 2 tsp soda 1/2 tsp salt 2 tsp cinnamon 3 beaten eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 tsp vanilla 2 cups grated carrots 1 cup chopped walnuts (optional) 1 cup raisins (optional) 8 oz can crushed pineapple, drained Directions: 1) Combine flour, soda, salt and cinnamon...set aside. 2) Combine eggs, oil, milk, sugar and vanilla. Beat until smooth. 3) Stir in flour mixture, pineapple, carrots, nuts and raisins. Pour into two greased and floured 9-inch cake pans. 4) Bake at 350 degrees for 35-40 minutes. 5) Immediately spread with buttermilk glaze (recipe below). Cool in pans for only 15 minutes: --> NO LONGER OR CAKE WILL STICK TO THE PAN Remove from pan and cool completely.

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Buttermilk glaze Ingredients 1 cup sugar 1/2 tsp soda 1/2 cup buttermilk 1/2 cup butter 1 Tbsp light Karo syrup 1 tsp vanilla Combine everything except vanilla. Bring to boil in heavy pan. Boil for 4 minutes. Remove from heat, stir in vanilla. Pour while hot over the cake (while both are hot).

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Cream Cheese Frosting 1/2 cup soft butter 8 oz cream cheese, softened 1 tsp vanilla 2 cups sifted confectioners sugar 2 tsp milk or cream Combine butter and cream cheese, beating until light and fluffy. Add vanilla, sugar and milk. Beat until smooth. Frost cooled cake.