"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Carrot Cake Recipe

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

Lisa Jurkanin
Added: Tuesday, February 10, 2009


2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla
1 can (8 1/4 oz.) crushed pineapple, well drained
2 cups very finely grated carrots
1 cup chopped walnuts
1 cup flaked coconut

1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tsp. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

For cake:
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 & floured 13x9x2" pan. Bake at 350 for 55-60 min. or until tests done in center.

For glaze:
Combine all ingredients, except vanilla, in saucepan; bring to boil. Boil 5-6 min. until thick and syrupy; add vanilla. Poke holes in top of cake with fork; pour glaze over top of cake while cake is still hot. Serve warm or store in refrigerator.

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