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Carrot Cake Recipe

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This recipe for Carrot Cake is from BREAKING BREAD, 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. 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
Directions:
Directions:
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 350º for 30 minutes. Then cover with aluminum foil and bake 13 more minutes.
Drizzle buttermilk glaze over cake.

GLAZE:
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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