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Carrot Cake Recipe | |
American Cakes | |
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Ingredients:
2 c. flour2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. salt 3 eggs 2 c. sugar 3/4 c. vegetable oil 3/4 c. buttermilk 2 tsp. vanilla 1 can (8 1/4 oz.) crushed pineapple (well drained) 2 c. very finely grated carrots 1 c. walnuts, chopped 1 c. flaked coconut 1 c. sugar 1/2 c. buttermilk 1/2 c. butter 1 tbsp. white corn syrup 1/2 tsp. baking soda 1 tsp. vanilla
Directions:
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour batter into lightly greased and floured 13x9 baking pan. Bake 350 for 55-60 minutes. For frosting, combine all ingredients except vanilla in saucepan; bring to a boil for 5-6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with a fork; pour glaze over top while cake is still hot. Serve warm or store in refrigerator. Makes 16-20 servings. | |