Carrot Cake

I got this recipe from Cheryl 22 years ago when I first joined the family.  

It has been a favorite ever since!

 

Favorite Carrot Cake

Mix, then set aside:

     2 c. flour

     2 tsp. baking soda

     2 tsp. cinnamon

     1/2 tsp. salt

Whisk until blended:

     3/4 c. oil

     3/4 c. buttermilk

     3 eggs

Add:

     2 c. sugar

     2 c. shredded carrots

     1 can (8 oz) crushed pineapple, drained

     1 1/3 c. coconut

     1 c. chopped walnuts

     flour mixture

Bake 40-45 minutes at 350 in a greased and floured 9"x13" pan

Glaze:

Mix in small sauce pan:

     3/4 c. sugar

     1/3 c. buttermilk

Stir over low heat until sugar dissolves, then pour over hot cake.

Frost with cream cheese frosting after the cake cools.


by Stephanie, wife of Barbara's son Brandon