Directions

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract
• until well blended. In another bowl, combine the flour, baking soda,
• cinnamon, salt and allspice; gradually beat into sugar mixture until
• blended. Stir in the carrots, pineapple, walnuts and currants.
• Transfer to two greased and floured 9-in. round baking pans. Bake at
• 350° for 30-35 minutes or until a toothpick inserted near the
• center comes out clean.
• Meanwhile, for glaze, combine the sugar, buttermilk, butter, corn
• syrup and baking soda in a small saucepan. Bring to a boil; cook and
• stir for 4 minutes. Remove from the heat; stir in vanilla.
• Pour glaze over hot cakes; cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• For frosting, in a large bowl, beat cream cheese and butter until
• fluffy. Add confectioners' sugar and extract; beat until smooth.
• Place one cake layer on a serving plate; spread with 1 cup frosting.
• Top with remaining cake layer. Frost top and sides of cake. Store in
• the refrigerator. Yield: 16 servings.