OUTRAGEOUS CARROT CAKE
Over the years I've grown tired of the somewhat dry carrot cakes and the cream cheese frosting, so when the original of this recipe came to my attention I was intrigued with it. From time to time I reworked it, finally settling on this current version. One of the things I like about it is that with a little imagination, this cake can also be made into a Pineapple Upside Down Carrot Cake!
Provided by Sydney Mike
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
- In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
- In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
- Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
- Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
- For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
- Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
- Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
- Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!
Nutrition Facts : Calories 387.2, Fat 19.8, SaturatedFat 7.1, Cholesterol 33.9, Sodium 223.7, Carbohydrate 51.2, Fiber 3, Sugar 36.2, Protein 4.6
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