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Carrot cake

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Ingredients/Components

sugar - 2 c
vanilla - 2 tsp
salt - 1/2 tsp
chopped nuts - 1 c
soda - 2 tsp
grated carrots - 2 c
buttermilk - 3/4 c
vegetable oil - 3/4 c
all-purpose flour - 2 c
powdered sugar - 2 c
margarine - 1/2 c
light corn syrup - 1 Tbsp
eggs, well beaten - 3 item
can crushed pineapple, drained - 1 oz
ground cinnamon - 2 tsp
orange juice - 1 tsp
grated orange rind - 1 tsp
cream cheese, softened - 8 oz
can flaked coconut - 1 1/2
Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth

How to make carrot cake:

Buttermilk Glaze:1 c. sugar1/2 tsp. soda1/2 c. buttermilk1/2 c. margarine1 Tbsp. light corn syrup Combine flour, soda, salt and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Add the flour mixture, pineapple , carrots, coconut and nuts. Mix well. Pour batter in 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes. Immediately spread with Buttermilk Glaze.

Buttermilk Glaze: Combine sugar, soda, buttermilk, margarine and light corn syrup in Dutch oven. Bring to a boil. Cook 4 minutes, stirring often. Remove from heat and add vanilla. Pour over hot cake. Cool in pan for 15 minutes. Remove and cool completely. Ice with Orange Cream Cheese Frosting.Orange Cream Cheese Frosting:1/2 c. margarine, softened8 oz. cream cheese, softened1 tsp. vanilla2 c. powdered sugar1 tsp. grated orange rind1 tsp. orange juice Mix all ingredients together until creamy and smooth. Ice cake.

Recipe categories: Desserts, Cakes, Carrots.

Rating:

3.7

Average rating: 3.7, total votes: 7

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