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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

Carrot Cake Recipe

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This recipe for Carrot Cake is from Our 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:  
CAKE:
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla
1 can (8 1/4 oz.) crushed pineapple, well drained
2 cups very finely grated carrots
1 cup chopped walnuts
1 cup flaked coconut








BUTTERMILK GLAZE:
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tsp. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla
Directions:
Directions:
For cake:
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour batter into lightly greased & floured 13x9x2" pan. Bake at 350º for 55-60 min. or until tests done in center.

For glaze:
Combine all ingredients, except vanilla, in saucepan; bring to boil. Boil 5-6 min. until thick and syrupy; add vanilla. Poke holes in top of cake with fork; pour glaze over top of cake while cake is still hot. Serve warm or store in refrigerator.
Number Of Servings:
Number Of Servings:
16-20

 

 

 

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