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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Aragon Family 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 cups sifted flour
2 tsp. baking soda
1/2 tsp. salt
Cake:
3/4 cups oil
2 cups white sugar
2 cups grated carrots
1 81/2 oz can pineapple (drained and crushed)
1 cup coconut flakes
1 cup chopped walnuts
2 tsp. cinnamon
3 eggs
3/4 cups buttermilk
2 tsp. vanilla

Icing:
1 cup white sugar
1/2 tsp baking soda
1/2 cup buttermilk
3/4 cube margarine
1 tbsp white Karo syrup
1 tsp. vanilla
Directions:
Directions:
Cake: Preheat oven to 350 degrees. Sift dry ingredients together. With mixer beat eggs, add oil, buttermilk, sugar and vanilla. Add dry ingredients and mix well. With spoon mix in drained pineapple, carrots, coconut and nuts. Pour into lightly greased and floured 13 X 10" pan. Bake at 350 degrees for 60 mins. While cake is still warm, pour over icing.

Icing: Mix all ingredients except vanilla and bring to a boil. Boil for 5 minutes. Remove from heat; add vanilla. Spoon over warm cake. Pour half of the icing and then wait 5 minutes to pour the other half. It gives it a chance to soak in.
Number Of Servings:
Number Of Servings:
15

 

 

 

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