| Glazed Carrot Cake
2 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1/2 teaspoon of salt
3 eggs
2 cups of sugar
3/4 cup of vegetable oil
3/4 cup of buttermilk
2 teaspoons of vanilla
One 8 1/4 ounce can of crushed pineapple, well drained
2 cups of finely grated carrots
1 cup of chopped walnuts
1 cup of flaked coconut
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour into lightly greased and floured 9x13 inch pan. Bake at 350ºF. for 55-60 minutes, until cake tests done with toothpick in center.
Glaze:
1 cup of sugar
1/2 cup of buttermilk
1/2 cup of butter
1 tablespoon of white corn syrup
1/2 teaspoon of baking soda
1 teaspoon of vanilla
Combine all ingredients in saucepan, except vanilla. Bring to boil. Boil 5-6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with fork; pour glaze over top while cake is still hot. Serve warm. Store in refrigerator. Back to carrot cake recipes Bestsellers in Cooking, Food & Wine |
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