Grandma Alyce's Carrot Cake

Cake

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 xtra large eggs (beaten)
• 2 cups sugar
• 3/4 cups vegetable oil
• 3/4 cups buttermilk
• 2 teaspoons vanilla
• 2 cups carrot ribbons (I use a vegetable peeler)
• 1 cup rice krispies
• 1 can crushed pineapple (drained)
• 1 cup coconut chips

Glaze

• 1 cup buttermilk
• 1 1/2 cup sugar
• 2 sticks butter
• 1 teaspoon baking soda
• 2 tablespoons corn syrup

1. Mix the first 4 ingredients in a small bowl and set aside.
2. In a large mixing bowl, combine the next 5 ingredients.
3. Add the dry ingredients to the mixture in the large bowl and stir well.
4. Add the final 4 ingredients and stir until just combined.
5. Pour the batter into 2 greased 9’ cake pans and bake at 350◦ for 30-45 minutes or until it passes the toothpick test. (Just for fun – listen to the oven while the cakes are baking…. You can hear the ‘Snap! Crackle! Pop!’ of the rice krispies.)
6. Remove the cakes from the oven and place them on a rack to cool slightly.
7. While the cakes are cooling, combine the ingredients for the glaze in a saucepan over medium-high heat, stirring constantly.
8. When the contents froth and boil, remove from heat and pour over still warm cakes. The cake is best after sitting overnight to soak up the glaze.