Ingredients: |
Ingredients: 4½ c. flour
3 c. granulated sugar
3 tsp. cinnamon
2¼ tsp. baking soda
1 tsp. salt
3 tsp. baking powder
1 can (13 oz) crushed pineapple, drained (reserve the juice)
6 beaten eggs
2¼ c. oil
3 tsp. vanilla extract
3 c. grated, loosely-packed carrots
2¼ c. coarsely chopped pecans or walnuts
For Cream Cheese Frosting:
1 stick butter
1 pkg (8oz) cream cheese, softened
1 tsp. vanilla
1 tsp. lemon juice
1 box confectioners’ sugar
For Buttermilk Glaze (instead of frosting)
1 c. granulated sugar
⅜ tsp. baking soda
½ c. buttermilk
½ c. butter
1 T. light corn syrup
1 tsp. vanilla extract
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Directions: |
Directions:For the Cake: 1. preheat oven to 325º. Grease and lightly dust with flour waxed paper to fit the bottom of the pan. In a large mixing bowl, thoroughly mix together the flour, sugar, cinnamon,baking soda,salt, and baking powder. Make a well in the center of the flour.
2. In a second mixing bowl, blend thoroughly the beaten eggs, juice from the pineapple, oil, and vanilla extract. Add to the flour mixture and mix well. Stir in the crushed pineapple, grated carrots, and nuts.
3. Pour into prepared cake pan and bake for 1 hour.
To make the Buttermilk Glaze: In a saucepan, combine granulated sugar, baking soda, buttermilk, butter, light corn syrup. Bring to boiling over medium heat. Boil for 5 minutes. Remove from the heat and add ¾ tsp. vanilla extract. Slowly pour hot glaze over the cooled cake.
To make the Cream Cheese frosting: Beat together the butter, cream cheese, vanilla extract, lemon juice, confectioners’ until light and fluffy. Spread on cake when cake is cool. Keep cake refrigerated. |
This recipe for Carrot Cake is from