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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot Cake Recipe

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This recipe for Carrot Cake is from Recipes From Hazel Cadle , 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:
2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
1 can crushed pineapple (8 oz.)
2 cups grated carrots
1 1/3 cups coconut
1/2 cups chopped nuts (walnuts or pecans)


Lemon Glaze:
1/3 cups butter
1/2 teaspoons water
1/3 cups sugar
2 teaspoons fresh lemon juice
Directions:
Directions:
Cake:
1. Mix ingredients together. Grease and flour a rectangular cake pan (9 x 13 x 2)*. Pour batter into baking pan.

2. Bake at 350º oven until done. Test for doneness by using a toothpick (about 30 to 35 minutes)


Glaze:
Mix all ingredients together. Heat over medium heat until sugar is dissolved.


Pour lemon glaze over cake after it has been baked.
Personal Notes:
Personal Notes:
* Instead of a rectangular pan, you can make individual muffins.

 

 

 

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