Easy Carrot Cake with Buttermilk Glaze
"This Easy Carrot Cake with Buttermilk Glaze is believably easy (like only 5 minutes from start to oven!) and unbelievably moist and delicious!..."
INGREDIENTS
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For the cake:
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4 eggs
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1 cup mild-flavored vegetable oil (such as sunflower oil or canola oil)
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2 cups sugar
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1 pound carrots, peeled and roughly chopped if large (I like to use the baby carrots which are already peeled but any type of carrots is fine.)
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3/4 cup pecans
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2 cups all-purpose flour
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1 cup shredded coconut
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoons cinnamon
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1/2 teaspoon cloves
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1/2 teaspoon ginger
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For the buttermilk glaze:
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2 tablespoons butter
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1/4 cup sugar
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⅛ teaspoon baking soda
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2 tablespoons buttermilk
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2 teaspoons maple syrup
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1 teaspoon vanilla
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