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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Cake Recipe

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This recipe for Carrot Cake is from Westminster Church of God S.A.L.T. Ministry 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:
3 c. raw carrots, grated
1-1/2 c. oil
2 c. self-rising flour
2 c. sugar
1 tsp. vanilla
1/2 tsp. walnut flavoring
4 eggs
1 c. chopped nuts
1 c. coconut

Topping:
1/2 c. buttermilk
1 T. Karo white syrup
1 c. white sugar
1/2 tsp. baking soda
Directions:
Directions:
Preheat oven to 350º. Use a well greased tube pan.

Cake:
Put flour, sugar and oil n a large mixing bowl.
Beat eggs and add to mixture; mixing well by hand - DO NOT use a mixer.
Add flavorings, nuts, coconut and grated carrots; mixing well after each addition.
Pour batter into a well greased tube pan.
Bake 1-1/2 hours in a 350º oven; lay a piece of foil over the tube pan for the first hour of baking.
Immediately after removing baked cake from oven; pour hot topping over cake.
Allow cake to stand 3-4 hours before removing from pan.

Topping:
In a saucepan, combine the buttermilk, syrup, sugar and baking soda; boil until "soft ball" stage is reached.
Stir constantly while cooking; the mixture will turn brown.
Pour hot topping over baked cake immediately after removing from oven.
Allow cake to stand 3-4 hours before removing from pan.

 

 

 

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