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Carrot cake Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 c. flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3/4 c. oil
3/4 c. buttermilk (yogurt works)
3 eggs
2 c. granulated sugar
2 c. shredded carrots
1 8 oz, can crushed pineapple, drained
1 1/3 c coconut (3 1/2 oz.)
1 c. chopped walnuts

Glaze:
3/4 c. granulated sugar
1/3 c. buttermilk or (yogurt)

Frosting:
1 pkg. (8 oz.)
cream cheese, softened ( 4 1/2 c.)
1 tsp. vanilla
1 pd. powdered sugar (4 1/2 c.)

Directions:
Directions:
Cake:
Heat oven to 350. Mix flour, baking soda, cinnamon and salt. set aside
Whisk oil, yogurt, and eggs in large bowl until well blended. Add sugar, carrots, pineapple, coconut, nuts and the flour mixture, mix well. Our into greased 13 x 9 baking pan.
Bake 40 to 45 minutes , or until toothpick comes out clean.

Glaze:
heat sugar and buttermilk in sauce pan over low heat until sugar is dissolved. Pour over hot cake; cool.

Frosting:
Beat cream cheese and margarine at medium speed until light and fluffy. Blend in vanilla. Gradually add powered sugar, beating until blended. Frost glazed cake, refrigerate.

Number Of Servings:
Number Of Servings:
16

 

 

 

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