Easy Carrot Cake with Buttermilk Glaze

For the cake:

1. Preheat the oven to 400˚F. Spray a 10-inch tube pan or Bundt pan* with baking spray.
2. Add the eggs, oil and sugar to the bowl of a food processor. Process for 1 minute until smooth.
3. Slowly add carrots and pecans through the tube. When they appear to be fully grated, remove the lid and add flour, coconut, baking powder, baking soda, salt and cinnamon, cloves and giner. Replace lid and pulse four times, just until dry ingredients are mixed. It's okay if there is a little flour still on the surface and at the edges. Just mix a little by hand until flour disappears.
4. Pour batter into the prepared pan/s and place in oven. Immediately reduce temperature to 375˚F. Bake until cake is firm when lightly touched in the center and a toothpick inserted in the cake comes out clean, a total of 45-50 minutes.
5. Cool in pan for 15 minutes then invert onto cooling rack. Brush with glaze and allow to cool completely before moving or cutting.

For the glaze:

1. Make glaze after the cake is finished baking. Place all ingredients in a large (be sure it's large, as the mixture will bubble up) microwave-safe bowl. Cook for 1 minute on high, then stir well. Return to microwave and cook another 2-4 minutes until glaze is beginning to thicken. Check frequently after two minutes as each microwave is different. Brush hot glaze on the cake with a pastry brush. Try to cover all of the surfaces of the cake. Allow the cake to cool completely.