Carrot Cake

 INGREDIENTS

Cake

2 cups of all-purpose flour
2 cups sugar
2 teaspoons of cinnamon
2 tablespoons baking soda
1/2 teaspoon salt
2 tablespoons vanilla
3/4 cup buttermilk
3 eggs — lightly beaten
1 cup coconut flakes
3/4 cup canola oil
1 cup chopped walnuts

Sauce

1 cup of sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 cup butter
2 teaspoons syrup
1 teaspoon of vanilla

Icing

8 oz cream cheese
3-4 cups powdered sugar
1/2-1 lemon, juiced

DIRECTIONS

Preheat oven to 350 degrees.

Mix flour, sugar, cinnamon, baking soda and salt together in a large bowl.

In a separate bowl, mix vanilla, buttermilk, eggs, coconut flakes, canola oil, chopped walnuts and carrots is a separate bowl.

Mix both bowls together.

Pour into 13x9” greased and floured pan.

Bake for 55 minutes. Remove from oven and poke holes with large fork.

While cake is baking, prepare the sauce. Mix sugar, buttermilk, baking soda butter and syrup in sauce pan.

Bring to a boil and let simmer for five minutes.

Once off the heat, mix in vanilla to mixture.

Pour sauce over cooling cake.

Ideally, let cake sit overnight. Not required!

Mix icing. Combine cream cheese, powdered sugar and lemon juice.

Spread on top of cake once cool and enjoy!