Carrot Cake (1972)

Name: Carrot Cake (1972)
Ingredients: 3 eggs, beaten; 34 cup vegetable oil; 2 cups sugar; 34 cup buttermilk; 2 teaspoons vanilla; 2 cups flour; 2 teaspoons ground cinnamon; 2 teaspoons baking soda; 12 teaspoon salt; 1 can crushed pineapple, drained; 2 cups grated carrots; 1 cup chopped walnuts or 1 cup pecans; 1 cup flaked coconut; 1 cup sugar; 12 cup buttermilk; 14 teaspoon baking soda; 2 tablespoons light corn syrup; 14 cup butter or 14 cup margarine; 12 teaspoon vanilla

19 ingredients

11 steps

Ingredients

3 eggs, beaten
34 cup vegetable oil
2 cups sugar
34 cup buttermilk
2 teaspoons vanilla
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
12 teaspoon salt
1 can crushed pineapple, drained
2 cups grated carrots
1 cup chopped walnuts or 1 cup pecans
1 cup flaked coconut
1 cup sugar
12 cup buttermilk
14 teaspoon baking soda
2 tablespoons light corn syrup
14 cup butter or 14 cup margarine
12 teaspoon vanilla

Directions

1

Combine and mix the first 5 ingredients well.
2

Mix the flour, cinnamon, baking soda and salt together and mix into the egg and buttermilk mixture.
3

Stir in the crushed pineapple, grated carrot, chopped nuts and coconut.
4

Pour into a 13 x 9 x 2 inch baking dish that has been greased and floured.
5

Bake at 350 degrees for about 55 minutes.
6

Shortly before the cake is done, prepare the icing: COMBINE the sugar, buttermilk, baking soda, corn syrup and butter in a saucepan.
7

Bring to boil and boil 5 minutes.
8

Remove from heat and stir in the vanilla.
9

Pour over the cake while the cake is HOT.
10

The cake will absorb the icing.
11

Let cool completely before cutting.