Four Sisters Carrot Cake

Four Sisters Carrot Cake
Four Sisters Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Topping:

  • 1

    Cup Sugar

  • 1/2

    teaspoon Baking Soda

  • 1/2

    Cup Buttermilk

  • 1/2

    Cup butter

  • 1

    teaspoon Corn Syrup

  • 1

    teaspoon Vanilla

Directions

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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