CHUNKY CARROT RAISIN CAKE
List of Ingredients
- CAKE:
- 2 CUPS FLOUR
- 1 CUP SUGAR
- 1 TEASPOON BAKING SODA
- 3/4 TEASPOON SALT
- 1 TABLESPOON CINNAMON
- 3 EGGS
- 1/2 CUP OIL
- 3/4 CUPS BUTTERMILK
- 1 TABLESPOON VANILLA
- 2 CUPS SHREDDED CARROTS
- 1 CUP CHOPPED PECANS
- 1 CUP FLAKED COCONUT
- 1/2 CUP YELLOW RAISINS
- 2/3 CUP DRAINED CRUSHED PINEAPPLE
- BUTTERMILK GLAZE RECIPE BELOW
- CREAM CHEESE FROSTING
Instructions
- BUTTERMILK GLAZE:
1/2 CUP SUGAR
1/4 TEASPOON BAKING SODA
1/3 CUP BUTTERMILK
1/3 CUP BUTTER
1 TABLESPOON LITE CORN SYRUP
1/2 TEASPOON VANILLA
IN A SMALL SAUCEPAN, MELT BUTTER. ADD SUGAR,BUTTERMILK BAKING SODA AND CORN SYRUP WITH A WIRE WHISK TILL SMOOTH, BRING TO A BOIL WHISKING CONSTANTLY. COOL AT ROOM TEMPERATURE, ADD VANILLA AND WHISK WELL. SET ASIDE.
- CAKE:
PREHEAT OVEN TO 350°.
IN A LARGE BOWL, SIFT FLOUR, CINNAMON, BAKING SODA, SALT AND SUGAR. SET ASIDE.
IN A LARGE MIXER BOWL, BEAT EGGS, BUTTERMILK, OIL AND VANILLA, BEATING WELL, ADD PINEAPPLES, CARROTS, COCONUT, RAISINS AND PECANS, BEATING WELL TO INCORPORATE ALL INGREDIENTS. ADD 1/2 OF THE FLOUR MIXTURE AND MIX WELL, ADD REMAINING FLOUR AND MIX WELL.
- GREASE AND FLOUR A 9 X 13" BAKING PAN. POUR MIXTURE INTO PREPARED PAN.
- BAKE FOR 40 MINUTES OR UNTIL CAKE TESTER INSERVED COMES OUT CLEAN. REMOVE FROM OVEN AND POKE HOLES THROUGHOUT CAKE. POUR BUTTERMILK GLAZE ALL OVER CAKE, LET SET FOR 1 HOUR.
- SPRINKLE WITH CONFECTIONERS' SUGAR OR SPREAD WITH CREAM CHEESE FROSTING.
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