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Jane's Favorite Tested Recipes 12/16/2009 Last Update topics & recipes on just this site using Google
Jane's Favorite Tested Recipes You are welcome to pass along a link to this site for your friends and family at: www.braceface.com/tobejane Jane Echols Ft. Myers, Florida
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Carrot Cake
Buttermilk GlazeOrange-Cream Cheese FrostingCombine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and nuts. Pour batter into two 9 inch round cake pans, which have been greased and floured. Bake at 350 for 35-40 minutes. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator. Buttermilk Glaze:
Combine sugar, soda, buttermilk, butter, and Karo in pan. Bring to boil; cook four minutes, stirring often. Remove from heat and stir in vanilla. Yields about 1 ½ cups. Orange-Cream Cheese Frosting
combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice and beat until smooth. Yield: enough for one two-layer cake. NOTE: I got this in the April 1981 Southern Living. It is called "Blue Ribbon Carrot Cake" and is incredibly moist and rich. I did use pecans in my cake, altho the recipe called for walnuts. I also sifted the flour, altho the recipe did not specify to do this. My mother just always said to sift flour, so I tend to do so. |