buttermilk carrot cake with buttermilk glaze

How To Make buttermilk carrot cake with buttermilk glaze

• 
  Step 1
  Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with nonstick spray. Set aside.
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  Step 2
  Drain pineapple, reserving juice in a small bowl. Place the raisins into the pineapple juice to soften.
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  Step 3
  To make the cake, whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
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  Step 4
  In an electric mixer bowl, beat eggs until light in color. Add sugar and beat on medium-high until light and fluffy.
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  Step 5
  Add oil, buttermilk, and vanilla extract. Beat on medium until combined.
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  Step 6
  Add flour mixture, 1/4 cup at a time, to the sugar mixture in a mixing bowl beating on low until combined.
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  Step 7
  Drain raisins and add to mixture. Add carrots and drained pineapple. Beat on low just until combined.
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  Step 8
  Mix in pecans.
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  Step 9
  Pour batter into the prepared pan.
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  Step 10
  Bake for 40 - 45 minutes or until a toothpick inserted into the center comes out dry, but be careful to not overbake. If you press your finger in the middle, an indention should remain.
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  Step 11
  While the cake is baking, make the glaze. In a large saucepan, combine buttermilk, sugar, butter, and corn syrup. Bring to a boil. Then turn the heat down and simmer for 10 - 15 minutes stirring occasionally. Once golden, remove from the head. Add the vanilla extract and baking soda.
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  Step 12
  When the cake is done, remove it from the oven and poke holes all over the top with a toothpick.
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  Step 13
  Pour warm glaze over the top and spread with a spoon to coat evenly. Let set until completely cool.
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  Step 14
  To make the frosting, in an electric mixing bowl beat cream cheese and butter until light and fluffy. Add milk, cinnamon, and vanilla extract. Beat until smooth.
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  Step 15
  Add 1/4 cup of powdered sugar at a time beating until smooth and creamy.
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  Step 16
  Spread frosting over the cooled cake. Store in the fridge.
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