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Title: Carrot Cake Categories: Cakes, Post to bak, To post Yield: 10 Servings 2 c Sugar 1 1/2 c Cooking Oil 4 Eggs 3 c Carrots, finely grated 1 ts Cinnamon, or to taste 1 ts Black Walnut Flavoring 1 ts Vanilla 2 c Self-Rising Flour 1 c Black Walnuts Or Pecans, -chopped ---Glaze--- 1/3 c Buttermilk 1 c Sugar 1/2 ts Baking Soda 1 ts Light Corn Syrup By hand mix sugar, oil, and eggs. Add carrots, cinnamon, extracts, flour, and walnuts. Bake for 1 1/2 hrs. at 350ø in a tube pan, or a Bundt pan which has been lightly greased. Place a cookie sheet under cake for the baking process. Omit walnut flavoring, if not using black walnuts. If self-rising flour is not used, att 2 tsps. baking soda and 1 tsp. salt. FOR THE GLAZE: Mix all ingredients and bring to a boil. Spoon over hot cake. Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Charles G. Moyers, Jr. = Posted to MC-Recipe Digest V1 #616 by Bill Spalding |