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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from LET'S GET COOKING, 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!

Lisa Breon


2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 eggs
2 c sugar
3/4 c vegetable oil
3/4 c buttermilk
2 tsp vanilla extract
2 c grated carrots
1 (8 oz) can crushed pineapple drained
1 c flaked coconut
1 c chopped pecans

Preheat oven to 350. Line 3 - 9" cake pans with wax paper lightly grease and flour waxed paper. Set aside.
Stir together the first four ingredients. Beat eggs and the next four ingredients at medium speed with an electric mixer until smooth. Add flour mixture beating at low speed until blended. Fold in carrot and next three ingredients. Pour into prepared cake pans. Bake at 350 or until wooden pick inserted in center comes out clean. Spoon buttermilk glaze over cakes in pans. Cool in pans for 15 mins and cool on wire racks until cool.

Buttermilk Glaze
1 c sugar
1 1/2 tsp baking soda
1/2 c buttermilk
1/2 c butter
1 Tbsp corn syrup
1 tsp vanilla

Stir first 5 ingredients in saucepan. Boil for 4 minutes, remove from heat stir in vanilla.




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