Carrot Cake: 2 c. flour, 2 t. baking soda, 1/2 t. salt, 2 t. cinnamon, 3 eggs, 3/4 c. veg. oil, 3/4 c. buttermilk, 2 c. sugar, 2 t. vanilla, 8oz can crushed pineapple (drained), 2 c. grated carrots, 3 1/2 oz can flaked coconut, 1 c. chopped walnuts,
Combine flour, b. soda, salt and cinnamon. In a separate bowl combine eggs, oil, buttermilk, sugar, and vanilla beat until smooth. Stir in flour mix, pineapple, carrots, coconuts and walnuts. Pour batter into2 9 inch pan or one rectangle cake pan. Bake at 350 for 40-45 minutes (until toothpick comes out clean). Immediately spread glaze over layers. Cool. Frost. Store in fridge. (Serves 12
Buttermilk Glaze: 1 c. sugar, 1/2 t. baking soda, 1/2 c. buttermilk, 1/2 c. butter, 1 T. light corn syrup, 1 t. vanilla.
Combine sugar, b. soda, buttermilk, butter and corn syrup in a pan. Bring to a boil and cook for 4 min. Stir often. Remove from heat and add vanilla.
Orange Cream Cheese Frosting: 1/2 c. butter (softened), 8 oz pkg cream cheese (softened), 1 t. vanilla, 2 c. powdered sugar (sifted), 1 t. orange rind (grated), 1 t. orange juice.
Combine butter and cream cheese. Beat until light and fluffy. Add the rest of the ingredients. Beat until smooth and then ice cake.

No comments
Post a Comment