"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carrot Cake Recipe

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

Vickie Giles
Added: Thursday, October 11, 2007


2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated carrots
1 - 8 oz. can crushed pineapple, drained
1 - 3 1/2 oz. sweetened flaked coconut
1 c. chopped pecans
Buttermilk glaze

Stir together: flour, soda, cinnamon, and salt.
Beat eggs with sugar, oil, buttermilk, and vanilla until smooth.
Add flour mixture, beating at a low speed until blended. Fold in carrots, pineapple, coconut, and pecans. Pour batter into a greased and floured 9 x 13 pan.
Bake at 350 for 30 minutes. Then cover with aluminum foil and bake 13 more minutes.
Drizzle buttermilk glaze over cake.

1 c. sugar
1 1/2 tsp. baking soda
1/2 c. butter
1/2 c. buttermilk
1 tbsp. light corn syrup
1 tsp. vanilla extract

Bring all ingredients to a boil, stirring often until mixture is golden brown. Remove from heat and stir in vanilla.




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