Spiced Carrot Cake


2 cups all purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon allspice

1 teaspoon nutmeg

3 large eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups grated carrot

1 (8-ounce) can crushed pineapple, drained

1 (3 1/2 ounce) can flaked coconut

1 cup chopped pecans or walnuts

Buttermilk glaze (see below) 

Cream cheese frosting

Buttermilk Glaze

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 tablespoon light corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla


Preheat oven at 350*. Line 3 (9 inch) round cake pans with wax paper (this helps with taking out of pans due to the moistness); lightly grease and flour wax paper. Set pans aside

Stir together first 4 ingredients

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared cake pans. 

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Drizzle Buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake. 

Cream Cheese Frosting

3/4 cup butter

1 (8 ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

3 cups sifted powdered sugar

1 1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla. Beat until smooth.