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Carrot Cake Recipe

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This recipe for Carrot Cake is from Brown Family Cookbook - 2nd Edition, 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. Flour 2 tsp. baking soda
2 tsp. cinnamon 1/2 tsp. salt
3 large eggs 2 C. sugar
3/4 C. vegetable oil 3/4 C. buttermilk
2 tsp. vanilla 2 C. grated carrot
1 8 oz. can crushed pineapple 1 (3 1/2 oz) can sweet coconut
1 C. chopped pecans or walnuts


Stir together first 4 ingredients, set aside. Beat eggs and next 4 ingredients in mixer until smooth. Add flour mixture, until blended. Food in carrots, drain pineapple and fold in with coconut and nuts. Pour batter in greased 9 x13 pan. Bake at 350 for 35 minutes.Cover pan loosely with foil and bake 13 more minutes.
Directions:
Directions:
Buttermilk Glaze

1 C. sugar 1 1/2 tsp. baking soda
1/2 C butter 1/2 C. buttermilk
1 Tbsp. corn syrup 1 tsp. vanilla


Bring all ingredients except vanilla to a boil in a saucepan over medium to high heat. Boil, stirring often, 4 minutes until golden brown. Remove from heat and stir in vanilla.

*** Drizzle butter milk gaze over cake: cook completely in pan***

Cream Cheese Frosting

 

 

 

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