Recipe: Carrot Cake with Buttermilk Glaze (pineapple, nuts, coconut and raisins, 13x9-inch)
Desserts - CakesGOLDEN GATE CARROT CAKE
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, well drained
4 cups grated carrot
1 cup chopped walnuts
1/2 cup grated coconut
1 1/2 cups golden raisins, coarsely chopped
Buttermilk Glaze (recipe follows)
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.
Sift flour, baking soda, cinnamon and salt 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 prepared pan.
Bake at 350 degrees F for 55 minutes, or until toothpick inserted in center comes out clean.
Slowly pour glaze over hot cake until it is absorbed.
BUTTERMILK GLAZE
1 cup sugar
1/2 cup buttermilk
1/2 cup (1 stick) butter or margarine
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
Mix all the ingredients for the glaze, except vanilla, in a saucepan. Bring to a boil and boil 5 minutes. Remove from heat and add vanilla.
Makes 1 (13x9-inch) cake
Source: California Raisin Marketing Association
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, well drained
4 cups grated carrot
1 cup chopped walnuts
1/2 cup grated coconut
1 1/2 cups golden raisins, coarsely chopped
Buttermilk Glaze (recipe follows)
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.
Sift flour, baking soda, cinnamon and salt 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 prepared pan.
Bake at 350 degrees F for 55 minutes, or until toothpick inserted in center comes out clean.
Slowly pour glaze over hot cake until it is absorbed.
BUTTERMILK GLAZE
1 cup sugar
1/2 cup buttermilk
1/2 cup (1 stick) butter or margarine
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
Mix all the ingredients for the glaze, except vanilla, in a saucepan. Bring to a boil and boil 5 minutes. Remove from heat and add vanilla.
Makes 1 (13x9-inch) cake
Source: California Raisin Marketing Association
MsgID: 3156690
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! - 09-25-...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! - 09-25-...
Board: Daily Recipe Swap at Recipelink.com
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