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Four Sisters Carrot Cake

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Ingredients

  • Topping:
  • 2 Cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 2 teaspoons Cinnamon
  • 3 Eggs
  • 3/4 Cup Oil
  • 3/4 Cup Buttermilk
  • 1 - 8 oz. Crushed Pineapple (drained)
  • 2 Cups Grated Carrots
  • 3 oz. Coconut
  • 1 Cup Firmly packed Brown Sugard
  • 1 Cup Sugar
  • 2 teaspoons Vanilla
  • 2 Cups Chopped Nuts
  • 1 Cup Sugar
  • 1/2 teaspoon Baking Soda
  • 1/2 Cup Buttermilk
  • 1/2 Cup butter
  • 1 teaspoon Corn Syrup
  • 1 teaspoon Vanilla

Details

Preparation

Step 1

Sift dry ingredients, set aside. In a large bowl, beat eggs, add oil, buttermilk, brown sugar, sugar and vanilla.

Mix well.

Add dry ingredients, blending thoroughly. Mix in pineapple, carrots, coconut, nuts.

Pour into a well greased & floured 9 x 13 pan.

Bake at 350 degrees for 55 minutes.

Topping:

In a large saucepan, mix together all ingredients but vanilla. Boil for 5 minutes. Remove from
heat and add Vanilla. Pour over hot cake. (Use a large saucepan because when it boils, it needs
the space so it won't boil over).

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