Carrot Cake (1972) Recipe

Name: Carrot Cake (1972)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, beaten; ¾ cup vegetable oil; 2 cups sugar; ¾ cup buttermilk; 2 teaspoons vanilla; 2 cups flour; 2 teaspoons ground cinnamon; 2 teaspoons baking soda; ½ 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; ½ cup buttermilk; ¼ teaspoon baking soda; 2 tablespoons light corn syrup; ¼ cup butter or ¼ cup margarine; ½ teaspoon vanilla

Servings: persons

3 eggs, beaten
¾ cup vegetable oil
2 cups sugar
¾ cup buttermilk
2 teaspoons vanilla
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ 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
½ cup buttermilk
¼ teaspoon baking soda
2 tablespoons light corn syrup
¼ cup butter or ¼ cup margarine
½ teaspoon vanilla

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.

2226

kcal

Calories

141

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 eggs, beaten, ¾ cup vegetable oil, 2 cups sugar, ¾ cup buttermilk, and more.

Yes, Carrot Cake (1972) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake (1972)

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