Grandma’s Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups carrots, grated
• 1 (15 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• 1 cup flaked coconut
• 1 cup white sugar
• 0.5 cup butter
• 0.5 cup buttermilk
• 1 teaspoon vanilla extract

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
2. Sift flour, baking soda, and cinnamon together in a bowl; set aside.
3. Stir sugar and oil together in a large bowl, until combined. Beat in eggs, one at a time, then stir in vanilla. Stir in flour mixture just until incorporated. Fold in carrots, pineapple, walnuts, and coconut. Pour batter into prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes. While still warm, poke holes in cake with a fork.
5. For the glaze: Combine sugar, butter, buttermilk, and vanilla in a saucepan. Bring to a boil over medium heat, then reduce heat and cook 5 minutes. Pour glaze over warm cake, then allow to cool completely.