"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake Recipe

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

Contributor:  
Contributor:  
Lotti von Niessen Dick
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

2 cups sifted flour
2 tsp soda
2 tsp cinnamon
tsp salt
3 eggs
cup cooking oil
cup buttermilk
2 cup sugar
2 tsp vanilla
1 sm can crushed pineapple, drained
2 cup grated carrots
1 cup coconut flakes
1 cup chopped nuts



Frosting:

1 cup sugar
tsp soda
cup buttermilk
cup butter or margarine
1 Tbsp corn syrup
1 tsp vanilla


Optional Cream Cheese Frosting:

1 box (1 lb) powdered sugar
cup butter or margarine
1 (8 oz) pkg cream cheese
1 tsp vanilla
2-3 tsp milk

Directions:
Directions:
Cake: Combine dry ingredients. Beat eggs. Add oil, sugar, buttermilk, and vanilla. Add to dry ingredients. Mix in pineapple, carrots, nuts, and coconut. Pour into greased and floured 9x13" pan. Bake at 350 for 55 minutes. Frosting: Mix sugar, soda, buttermilk, butter, and corn syrup in saucepan. Boil 5 minutes. Remove from heat. Add vanilla. Pour over hot cake. The pour-over frosting/glaze is very good, but for those who think it isn't cake if there isn't frosting, the cream cheese frosting is the way to go.

 

 

 

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