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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Decadent Carrot Cake Recipe

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This recipe for Decadent Carrot Cake is from Cesena Sister's Cookbook, 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:  
1 c. All Purpose Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Salt
3 Eggs
3/4 c. Vegetable oil
3/4 c. Buttermilk
2 c. Sugar
2 tsp. Vanilla Extract
1 (8 oz.) Can Crushed Pineapple
2 c. Grated Carrots
3 1/2 oz. Shredded Coconut

Buttermilk Glaze
1 c. Sugar
1/2 tsp Baking Soda
1/2 c. Buttermilk
1/4 lb. Butter or Margarine
1 Tbsp. Corn Syrup (ou can substitute with pancake syrup)

Cream Cheese Frosting
1/4 lb. Butter or Margarine (room temperature)
1 (8 oz) pkg. Cream Cheese (room temp)
1 tsp. Vanilla extract
2 c. Powdered sugar
1 tsp. Orange Juice
1 tsp. Grated orange peel
Directions:
Directions:
Read this entire section before beginning.

Preheat oven to 350 degrees. Generously grease 13 x 9 in. baking dish or two 9" cake pans; set aside. Sift Flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts, stir well. Pour into prepared baking dish or pans. Bake 55 min. or until wooden pick inserted in center come out clean. While cake is baking prepare buttermilk glaze. Remove cake from oven and slowly pour glaze over hot cake, cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely.

Buttermilk Glaze
In a small saucepan pan combine sugar, baking soda, buttermilk, butter/margarine and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.

Cream Cheese Frosting
Cream butter/margarine and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. I didn't add orange juice because it over powered the taste of the cream cheese. You can try adding just the orange peel and add a little more to taste until you find the taste you like.

You may refrigerate the cake several days before frosting if you need to.
Personal Notes:
Personal Notes:
This recipe was a favorite of mine I got from my manager Mitzi Pohl. I lost it and she sent to to me when Mark and I were stationed in Germany. I lost it again and was so afraid to ask her again in the next move. I was afraid to ask again but I did. I have decided this won't ever get lost again.

 

 

 

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