Dutch Oven Pineapple Carrot Cake

Ingredients:

2 c. flour
1 can (8oz) crushed pineapple, drained
2 tsp. soda
2 c. shredded carrots
½ tsp. salt
1 c. flaked coconut (optional)
2 tsp. cinnamon
1 c. chopped nuts
3 eggs
¾ c. oil
¾ c. buttermilk
2 c. sugar
2 tsp. vanilla
Buttermilk glaze (recipe below)
Cream cheese frosting (recipe below)

Directions:

In a medium bowl mix flour, soda, salt, cinnamon; set aside. In a large mixing bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture; mix well. Stir in pineapple, carrots, coconut and nuts. Pour into a greased and floured 14” Dutch Oven. Bake 45-60 minutes with 12 briquettes on bottom for 20-25 minutes and 14-16 briquettes on top for the whole time. Remove from heat and while still hot pour buttermilk glaze over cake which you have poked holes in with a skewer. Cool completely and frost with cream cheese frosting.

*Cake may be baked in a 9x13 pan for 30-45 minutes at 350.

Buttermilk Glaze
1 c. sugar
½ tsp. soda
½ c. buttermilk
½ c. margarine or butter
1 Tbs. corn syrup
1 tsp. vanilla
Combine all ingredients in a saucepan and boil for 1 minute.

Cream Cheese Frosting
¼ c. margarine or butter, softened
4 oz. cream cheese, softened
1 tsp vanilla
3 c. powdered sugar
In a mixing bowl beat margarine, cream cheese and vanilla until smooth.Stir in powdered sugar until smooth. A little milk may be used to thin if needed.

Submitted By: Naomi White