Carrot Cake

Cake:

2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

2 Tbl cinnamon (I use more because I like it)

3 eggs

2 cups sugar

3/4 cups vegetable oil

3/4 cups buttermilk

2 tsp vanilla

2 cups shredded carrots

8 ounces crushed pineapple

Combine all ingredients and pour into 9x13 pan. Bake at 350 for 30 minutes or until a toothpick comes out clean.

Using the end of a wooden spoon, poke holes into the cake. The top of the cake should be full of poked holes.

Glaze:

1 cup sugar

1 1/2 tsp baking soda

1/2 c buttermilk

1/2 c butter or margarine

1 TBL corn syrup

Combine all ingredients in a saucepan, bring to a boil over medium heat, stirring constantly. After it boils, stir for five minutes, remove from heat, add 1 tsp vanilla. Pour over the cake. The glaze will seep into the holes you have poked.

Let the cake cook completely.

Frosting:

8 oz cream cheese, softened

1/2 c sugar

1/2 c powdered sugar

1 tsp vanilla

12 oz Cool Whip

In a mixing bowl, combine the first four ingredients and beat until smooth. Add Cool Whip and mix just until combined. Spread over cooled cake. Refrigerate until ready to serve. In the HIGHLY UNLIKELY even that there are leftovers, they should also be refrigerated.