Best Ever Carrot Cake
2 Cups Flour
2 teaspoons Baking Soda
½ teaspoon Salt
2 teaspoon Cinnamon
2 cups Sugar
1 cup Vegetable Oil
1 cup Buttermilk
3 cups Grated Raw Carrots
1 cup Pecans
2 teaspoons Vanilla Extract
Combine first four ingredients in a mixing bowl.
Combine sugar, oil, buttermilk, and eggs in a large mixing bowl; beat for 1 minute.
Add dry ingredients; mix in well.
Fold in carrots, pecans, and vanilla.
Spoon batter into two greased 10 inch round cake pans.
Bake at 350 degrees for 45-55 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes.
Take cakes out of pans and place them on a platter.
Pour buttermilk glaze over the cakes.
1 cup sugar
½ cup butter
½ cup buttermilk
1 teaspoon baking soda
2 tablespoons light corn syrup
2 teaspoons vanilla extract
Bring first five ingredients to a boil in a saucepan, stirring constantly.
Remove from heat, stir in vanilla and cool slightly.