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Carrot Cake Recipe

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

Stephanie Bendel


2 Cups Flour
2 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Salt
3 Eggs
3/4 Cup Salad Oil
3/4 Cup Buttermilk
2 Cup Sugar
2 tsp Vanilla
2 Cup Shredded Carrots
1 Cup Flaked Coconut
1 Cup Chopped Nuts

1. Sift Flour, soda, cinnamon and Salt together; set aside

2. In Large Bowl, Beat Eggs; Add oil, Buttermilk, Sugar & Vanilla. Mix Well. Ad Dry ingredients and mix well.

3. Add Carrots, Coconut and Nuts to above. Mix well.

4. Preheat oven to 350 . Pour into generously greased 9x13 pan; bake for 1 hour or until toothpick comes out clean when cake is tested. Prepare Glaze below:

1 Cup Sugar
1/2 tsp Baking Soda
1/2 Cup Buttermilk
1 tsp Vanilla
1/4 Cup Butter or Margarine
1 tbsp Corn Syrup

1. Combine all ingredients and boil for 1 minute. Remove cake from oven and while hot, pour glaze over cake. Cool Completely

2. Frost with Orange Cream Cheese prepared as below.

Orange Cream Cheese Frosting

1/4 lb Butter or Margarine
8 oz Cream Cheese
1 tsb Vanilla
2 Cup Powdered Sugar
1 tsp Orange Juice
1 tsp Orange Peel

1. Combine butter and cream cheese.

2. Add vanilla, powdered sugar, Orange juice, and orange peel; beat until thick and smooth.

3. Ice cool cake with frosting :)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This recipe is a family recipe from my Husbands Family. Yummy!




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