Carrot Cake

Ingredients

• 2 c. flour
• 2 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.

Submitted 6/13/05.
Source: My file
Submitted By: Ruth Burbage
ruth.burbage@verizon.net
Carrot Cake