Glazed Carrot Cake Recipe
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 This recipe for Glazed Carrot Cake, by Susan Turek, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Susan Turek
Added: Thursday, September 21, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
3 eggs
¾ c vegetable oil
¾ c buttermilk
2 c sugar
2 tsp vanilla
8 oz can crushed pineapple, drained
2 c grated carrots (about 5 large)
3½ oz flaked coconut
1 c chopped walnuts or pecans
Glaze:
½ c sugar
½ tsp baking soda
¼ c buttermilk
¼ cup butter
1 tsp corn syrup
½ tsp vanilla
Frosting:
8 oz cream cheese, softened
½ c butter
3½ - 4 c powdered sugar
1 tsp vanilla
Cream all ingredients together.
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Directions: |
Directions:Grease and flour a 9"x13" pan. Sift together first 4 ingredients; set aside. Preheat oven to 350º. 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. |
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Number Of
Servings: |
Number Of
Servings:Makes 12 servings |
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