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
1
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.
2
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.
Ingredients
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