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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

CARROT CAKE Recipe

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This recipe for CARROT CAKE is from Recipes from the EIDNESS-NABERHOOD, 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:  
1½ cups vegetable oil
3 eggs
2 tsp. Pure Vanilla extract
2 cups white sugar
2½ cups flour
2 tsp. Baking soda
1 tsp. Salt
2 tsp. Ground cinnamon
1 cup grated carrots
1 cup flaked coconut
1-8 oz. can crushed pineapple, drained
1 cup walnuts, chopped
Butter Glaze Frosting
Directions:
Directions:
Preheat oven to 350°. Spray a 9X13 pan with cooking spray. In large bowl, beat oil, eggs, vanilla and sugar. Stir in flour, baking soda, salt and cinnamon. Fold in carrots, coconut, pineapple and walnuts. Pour into baking pan. Bake 45 to 50 minutes. Serves 12 to 16. Frost with Butter Glaze Frosting.
 

BUTTER GLAZE FROSTING
Ingredients:  
Ingredients:  
½ butter, cut up
2 cups powdered sugar
¼ cup light corn syrup
1 cup buttermilk
1 tsp. Vanilla
2 tsp. Baking soda
Directions:
Directions:
*Start this 15 minutes before cake is done. In medium saucepan, add all ingredients and cook on med-low heat. Pour icing over hot cake. Do not boil.
Personal Notes:
Personal Notes:
This recipe is not the traditional Carrot Cake but it is really gooey and one of the best I've ever had. Thanks to my daughter Jennifer.
“The Lord is righteous in everything he does; he is filled with kindness.” Psalm 145:17

 

 

 

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