Grandma's Carrot Cake
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Ground Cinnamon1 cup
White Sugar1 cup
Vegetable Oil3
Eggs1 tsp
Vanilla Extract1 cup
Walnut (chopped)2 cups
Carrot (grated)1 cup
Flaked Coconut1 cup
Butter1 cup
ButtermilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13 inch pan
3
Sift together the flour, baking soda and cinnamon
4
Set aside
5
In a large bowl, combine the sugar and oil until blended
6
Beat in the eggs one at a time, then stir in the vanilla
7
Stir in the flour mixture just until incorporated
8
Fold in the pineapple, carrots, coconut and walnuts
9
Pour batter into prepared pan
10
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean
11
While still warm, poke holes in the cake with a fork
12
For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla
13
Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes
14
Pour glaze over warm cake, then allow to cool completely