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Glazed Carrot Cake Recipe

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This recipe for Glazed Carrot Cake, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Turek
Added: Thursday, September 21, 2006


2 c flour
2 tsp baking soda
2 tsp cinnamon
tsp salt
3 eggs
c vegetable oil
c buttermilk
2 c sugar
2 tsp vanilla
8 oz can crushed pineapple, drained
2 c grated carrots (about 5 large)
3 oz flaked coconut
1 c chopped walnuts or pecans

c sugar
tsp baking soda
c buttermilk
cup butter
1 tsp corn syrup
tsp vanilla

8 oz cream cheese, softened
c butter
3 - 4 c powdered sugar
1 tsp vanilla

Cream all ingredients together.

Grease and flour a 9"x13" pan. Sift together first 4 ingredients; set aside. Preheat oven to 350. In a large bowl beat the eggs and add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and nuts; mix well. Pour batter into pan. Bake for 55 minutes, or until toothpick inserted in center of cake comes out clean. Prepare glaze by combining first 5 glaze ingredients in a saucepan. Bring to a boil and cook for 5 minute. Remove from heat and stir in vanilla. Pour glaze over hot cake. If desired (duh!) frost cooled cake with cream cheese frosting.

Number Of Servings:
Number Of Servings:
Makes 12 servings




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