Apr 17, 2010

Annette Rollins' Carrot Cake

This delicious carrot cake includes pineapple, coconut, and walnuts, in addition to grated carrots. It is rich, moist, and dense. After the cake comes out of the oven, you pour a glaze over the top, so there is no need to frost it.

2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3-3 1/4 cups flour
2 teaspoons cinnamon
2 cups grated carrots
1 cup chopped walnuts
1 cup flaked coconut
1 small can crushed pineapple (drained)
2 teaspoons baking soda
1 1/2 teaspoons salt

Mix ingredients together. Bake at 325 degrees for one hour in greased and floured 9 x 13-inch pan.

Glaze
1/2 cup buttermilk
1 cup sugar
1/2 cup margarine
1 teaspoon vanilla
1 tablespoon Karo syrup
1/2 teaspoon baking soda

Boil and stir five minutes. While the cake is still hot, poke holes in it with a fork and then pour glaze over the top. Poke more holes on the outside of the cake because glaze will tend to concentrate in the center.

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