Wednesday, August 28, 2013

Carrot Cake



Ingredients:
  • 2 cups sugar
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 3 eggs, beaten
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups grated carrots
  • 1 cup chopped walnuts (optional)
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 1/4 cups coconut
  • Buttermilk Glaze
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup butter or 1/2 cup solid margarine, softened
  • 1 (16 ounce) package powdered sugar, sifted
  • 1 teaspoon vanilla



Directions:

  1. Combine first 5 ingredients; beat well.
  2. Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
  3. Add carrots, walnuts, pineapple and coconut; stir well.
  4. Pour batter into greased and floured 13x9 baking pan.
  5. Bake at 350° for 55 minutes, or until pick comes out clean.
  6. Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
  7. Bring to a boil; cook 4 minutes on medium heat.
  8. Remove from heat; add vanilla.
  9. Pour buttermilk glaze over warm cake; let cake cool.
  10. Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
  11. Gradually add sugar, beating until light and fluffy.
  12. Stir in vanilla.
  13. Spread cream cheese frosting on top of cooled cake.





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