14 Karat Carrot Cake
By Mary Lou Ivy mlou
Carrot cake is a favorite of my family so about 5 yrs ago I went on a quest to find "the best" and this is the winner!! I will post a picture when I make it for Easter.
1 1/2 tsp
brown sugar, firmly packed
1 1/2 c
canola oil any type you have will work ok
1 8 oz
can crushed pineapple, drained
coconut or more
white corn syrup
ORANGE CREAM CHEESE FROSTING
pkg of cream cheese, soften
sifted powdered sugar
each of vanilla, orange, orange rind
1Combine flour, b powder, salt & cinnamon in large bowl, set aside.
2In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
3Add 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.
4While 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