"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Bundt Cake ~ ~ Clotilde Recipe

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This recipe for Carrot Bundt Cake ~ ~ Clotilde, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Pace
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 1/2 cup oil
2 1/2 cup flour
2 tsp. soda
1 tsp salt
2 tsp cinnamon
1 cup drained, crushed pineapple
1 cup carrots
1 cup coconut
1 cup broken nuts
1 tsp vanilla

GLAZE:
1/2 cup sugar
1/2 tsp soda
1/4 cup buttermilk
1 TLB corn syrup
1/4 cup margarine

Directions:
Directions:
Beat eggs, oil and sugar together well. Add dry ingredients and continue beating. Add pineapple, carrots, coconut, nuts and vanilla. Mix well. Pour into greased and floured bundt pan. Cook 350 degrees 50 minutes or until tooth pick comes out clean. Turn out; cool and glaze. Cook glaze ingredients five minutes until they boil. Pour over warm cake.

Number Of Servings:
Number Of Servings:
1 bundt pan
Personal Notes:
Personal Notes:
Be true to yourself....the rest will fall into place!

 

 

 

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