Here's the killer carrot cake recipe, if anyone is interested.

Cake:

2 c. flour

2 t. baking soda

2 t. cinnamon

1/2 t. salt

3 eggs

3/4 c. salad oil (alt: 1/2 c.)

3/4 c. buttermilk (alt: 1 c. )

2 c. sugar

2 t. vanilla

8 oz. crushed pineapple, drained (alt: 10 oz.)

2 c. shredded carrots (alt: 3 c.)

1 c. flaked, sweetened coconut

1 c. pecans, choppped.

(Note: for a more moist, less oily cake, use the alt. amounts. Creates something with the texture of a plum pudding rather than a cake.)

Sift flour, soda, cinnamon and salt together and set aside. In large bowl, beat eggs; add oil, buttermilk, sugar and vanilla; mix well. Add dry ingredients and mix well. Add pineapple, carrots, coconut and nuts; mix. Pour into greased 13x9 pan and bake 1 hour at 350 degrees.

Glaze:

1 c. sugar

1/2 t. baking soda

1/2 c. buttermilk

1 cube butter

1 Tblsp. corn syrup

1 t. vanilla

Combine all ingredients. Boil for 1 minute. Remove cake from oven and, while still hot, pour glaze over cake. Cool completely. Best if cake is made 1 day ahead. Frost only after completely cooled.

Frosting:

1 cube butter

8 oz. cream cheese

1 t. vanilla

2 c. powdered sugar

1 t. orange juice

1 t. orange peel

Combine butter and cream cheese; mix until smooth. Add vanilla, powdered sugar, orange juice and orange peel and beat until thick and smooth.

Enjoy! This is the most amazing cake/pudding ever. Especially tasty with a hot cup of chamomile tea.

--L