14 Karat Carrot Cake
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|2 c||sifted flour|
|2 tsp||baking powder|
|1 1/2 tsp||salt|
|1 c||brown sugar, firmly packed|
|1 c||white sugar|
|1 1/2 c||canola oil any type you have will work ok|
|2 c||grated carrots|
|1 8 oz||can crushed pineapple, drained|
|1 c||chopped pecans|
|1 c||coconut or more|
|1/2 tsp||baking soda|
|1/2 c||white corn syrup|
|ORANGE CREAM CHEESE FROSTING|
|8 oz||pkg of cream cheese, soften|
|2 lb||sifted powdered sugar|
|1 tsp||each of vanilla, orange, orange rind|
Combine flour, b powder, salt & cinnamon in large bowl, set aside.
In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
Add the carrots, pineapple, pecans and coconut, stirring well. Use Baker's Joy on pans of your choice and bake at 350 for 25-45 minutes depending on your pan size.
While cake is baking cook the buttermilk glaze. combine all ing except vanilla in saucepan and bring to a boil, cook 4 minutes, stirring. remove from heat and add vanilla. Spread hot glaze over warm cake. Cool and frost with orange cream cheese frosting. yum