"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cake - Carrot Recipe

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This recipe for Cake - Carrot, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


2 cups all-purpose flour
2 teaspoons baking soda
teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
cup vegetable oil
cup buttermilk
2 teaspoons vanilla
2 cups grated carrots or 1 large jar baby food carrots
1 - 8-ounce can crushed pineapple, drained
1 - 3- ounce can flaked coconut
1 cup pecans, chopped

Line 3 round cake pans with waxed paper; grease lightly. Stir together first 4 ingredients. Beat eggs and next 4 ingredients with mixer. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into prepared cake pans. Bake at 350 for 25-30 minutes. Test with toothpick inserted in center until it comes out clean. Drizzle Buttermilk Glaze over layers, optional (see recipe). Cool in pans on wire racks 15 minutes. Remove from pan and cool completely. Spread Cream Cheese Frosting between layers, on top and sides of cakes (see recipe).




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