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Carrot Cake Recipe

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This recipe for Carrot Cake is from Believers' Fellowship Womens' Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. cake flour
2 tsp. soda
1/2 tsp salt
2 tsp cinnamon
3 eggs, beaten
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla
2 c. grated carrots
1 c. chopped pecans
1 c. raisins
8 oz. can crushed pineapple, drained

Buttermilk glaze
1 c. sugar
1/2 tsp soda
1/2 c. buttermilk
1/2 c. butter
1 tbsp light karo syrup
1 tsp vanilla

Frosting
1 8oz cream cheese softened
1 stick butter
1 lb confectioners sugar sifted
1 tsp pure vanilla
Directions:
Directions:
Combine flour, soda, salt and cinnamon, set aside. Combine eggs, oil, milk, sugar and vanilla. Beat until smooth. Stir in flour mixture, pineapple, carrots, nuts and raisins. Pour into two greased and floured 9 inch cake pans. Bake at 350 for 35 to 40 minutes. Immediately spread with buttermilk glaze. Cool in pans for only 15 minutes. Remove from pan and cool completely.

Combine everything except vanilla. Bring to boil in heavy pan. Boil for 4 minutes. Remove from heat, stir in vanilla. Pour over cake while hot. Let cake cool, and frost with frosting:

Place cream cheese and butter in mixing bowl and mix with blender on low speed approx 30 secs, gradually add confectioners sugar and blend on low speed one minute until well blended add the vanilla and blend on medium for one more minute. Frost at once.

 

 

 

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