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"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

Grandma Sorenson's Carrot Cake (Irene Naber's Mom) Recipe

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This recipe for Grandma Sorenson's Carrot Cake (Irene Naber's Mom) is from The Palmyra Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
3 eggs
3/4 c. vegetable oil *canola wasn't an option "back then"!
3/4 c. buttermilk
2 c. grated carrots
1 c. coconut
1 c. crushed pineapple, drained
1 c. walnuts
2 tsp. vanilla
Directions:
Directions:
Sift together the flour, baking soda, cinnamon, salt, and sugar. Combine eggs beaten, oil, and buttermilk and add to the flour mixture. Mix in the carrots, coconut, pineapple, walnuts, and vanilla.

Prepare at 13 x 9 pan with butter and flour. Bake at 350º for 60 minutes.

Carrot Cake Topping:
1/2 c. buttermilk 1 c. sugar
1 stick of butter
1/2 tsp. soda
1 tbsp. Karo white syrup

Mix above and bring to a boil, cook for 8 minutes as cake is finishing baking. Add 1 tsp. vanilla.

Let cake cool for 5 minutes after baking, then puncture top of cake and pour the topping over all, use it all! It absorbs down in. Yummmm!

Patience required here....let it cool completely before consuming! Enjoy, smile and think of Grandma....she made this the best!
Personal Notes:
Personal Notes:
Note: Altitude adjustments have not been made. I am not messing with Mama's recipe! Top with Grandma's topping (recipe included)...or slather with a great cream cheese frosting.

 

 

 

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