Carrot cake is very big in my family. Of all the desserts that my Grandmother made, she seemed to make this the most. When any of us has a birthday my Dad will ask us what type of cake we would like. He will listen politely and then go and bring back a carrot cake no matter what we say. :) I found this recipe in a cookbook of Oregon recipes. Don't worry if you mess up on the glaze(like I sometimes do) and it turns out being more of a carmel sauce. Spread it over the cake anyway. The cake is still moist and still tastes great! Enjoy.
1Glaze: In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Set aside until cake is baked.
2Cake: Generously grease a 9x13 inch baking pan or 2-9 inch cake pans. Sift flour, baking soda, cinnamon, and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar, and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut, raisins, and walnuts and stir well. Pour into prepared pan. Bake 45-55 minutes or until a toothpick inserted in the center comes out clean.
Remove cake from oven and slowly pour buttermilk glaze over the hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes.
3Frosting: In a large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice, and orange peel. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve cake chilled.