Name: Golden Gate Carrot Cake
Yield: 12
Ingredients: 2 cups flour; 2 tsp baking soda; 2 tsp cinnamon; ½ tsp salt; 3 eggs; ¾ cup vegetable oil; ¾ cup buttermilk; 2 cups sugar; 2 tsp vanilla; 1 small can (8 ounces) crushed pineapple, well drained; 4 cups grated carrots (4 to 6); 1 cup chopped walnuts; 1 cup grated coconut; 1 ½ cups California golden raisins, coarsely chopped; 1 cup sugar; ½ tsp baking soda; ½ cup buttermilk; 1 tbsp light corn syrup; ½ cup butter or margarine; 1 tsp vanilla

AuthorCalifornia Raisins

RatingDifficultyBeginner

Yields12 Servings

Ingredients

Carrot Cake

2 cups flour

2 tsp baking soda

2 tsp cinnamon

½ tsp salt

3 eggs

¾ cup vegetable oil

¾ cup buttermilk

2 cups sugar

2 tsp vanilla

1 small can (8 ounces) crushed pineapple, well drained

4 cups grated carrots (4 to 6)

1 cup chopped walnuts

1 cup grated coconut

1 ½ cups California golden raisins, coarsely chopped

Buttermilk Glaze

1 cup sugar

½ tsp baking soda

½ cup buttermilk

1 tbsp light corn syrup

½ cup butter or margarine

1 tsp vanilla

Procedure

Sift first four ingredients together; set aside. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to dry ingredients, mixing thoroughly. Stir in pineapple, carrots, nuts, coconut and raisins. Pour into greased and floured 13×9-inch pan. Bake at 350°F for 55 minutes, or until toothpick inserted in center comes out clean.

Meanwhile for glaze, mix sugar, soda, buttermilk, corn syrup and butter in saucepan. Boil 5 minutes. Remove from heat and add vanilla. Slowly pour over hot cake until all is absorbed.

CategorySweetsCooking MethodBake