Just Val!

Val lived by a beautiful, simple philosophy: give your heart away, keep your faith strong, and never turn down a plush hotel room!

• Her Heart: She was a lifeline for others in crisis, offering unlimited support.

• Her Spirit: She exuded a constant happiness that even cancer couldn't dim.

• Her Wisdom: She found hidden gems in the world—like the luxury and kindness found in casino hotels—and tried to share that joy with everyone she knew.

I finally understand the 'casino hotel magic' she talked about, and I realize now it wasn't just about the room; it was about Val's ability to find the beauty, comfort and joy in any situation. She left us on August 1, 2024, but her light is still very much with us.

I'd like to say that this buttermilk carrot cake of mine was her favorite cake, but what I can say, without a doubt, is that she'd have a pot of hot coffee (with Bailey's of course!) ready in minutes. She'd serve everyone a Bailey's coffee in beautiful china cups with matching saucers that belonged to her mother, and laughter and joy would fill the room instantly.

Buttermilk Carrot Cake with Buttermilk Glaze

INGREDIENTS

CAKE

1 can crushed pineapple, drained (reserve the juice;

8 oz)

2/3 c raisins

2 c all-purpose flour

2 1/2 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

3 lg eggs

2 c granulated sugar

1/2 c vegetable oil

3/4 c buttermilk

1 1/2 tsp vanilla extract

2 c finely grated carrots

3/4 c chopped pecans

GLAZE

1/2 c buttermilk

1 c granulated sugar

2 Tbsp butter

1 Tbsp white corn syrup

1 tsp vanilla extract

1 tsp baking soda

FROSTING

8 oz cream cheese, room temperature

4 Tbsp butter, room temperature

1 Tbsp milk or cream, plus more if needed

1/4 tsp cinnamon

1/2 tsp vanilla extract

2 c powdered sugar

INSTRUCTIONS

STEP 1

Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking

dish with nonstick spray. Set aside.

STEP 2

Drain pineapple, reserving juice in a small bowl. Place the raisins into the pineapple

juice to soften.

STEP 3

To make the cake, whisk the flour, baking soda, salt, and cinnamon in a medium bowl.

STEP 4

In an electric mixer bowl, beat eggs until light in color. Add sugar and beat on mediumhigh until light and fluffy.

STEP 5

Add oil, buttermilk, and vanilla extract. Beat on medium until combined.

STEP 6

Add flour mixture, 1/4 cup at a time, to the sugar mixture in a mixing bowl beating on

low until combined.

STEP 7

Drain raisins and add to mixture. Add carrots and drained pineapple. Beat on low just

until combined.

STEP 8

Mix in pecans.

STEP 9

Pour batter into the prepared pan.

STEP 10

Bake for 40 - 45 minutes or until a toothpick inserted into the center comes out dry,

but be careful to not overbake. If you press your finger in the middle, an indention

should remain.

STEP 11

While the cake is baking, make the glaze. In a large saucepan, combine buttermilk,

sugar, butter, and corn syrup. Bring to a boil. Then turn the heat down and simmer for

10 - 15 minutes stirring occasionally. Once golden, remove from the head. Add the

vanilla extract and baking soda.

STEP 12

When the cake is done, remove it from the oven and poke holes all over the top with a

toothpick.

STEP 13

Pour warm glaze over the top and spread with a spoon to coat evenly. Let set until

completely cool.

STEP 14

To make the frosting, in an electric mixing bowl beat cream cheese and butter until

light and fluffy. Add milk, cinnamon, and vanilla extract. Beat until smooth.

STEP 15

Add 1/4 cup of powdered sugar at a time beating until smooth and creamy.

STEP 16

Spread frosting over the cooled cake. Store in the fridge.