Carrot Cake (1972)

READY IN: 1hr 20mins
Recipe by Carol in Oregon 2

A friend gave this recipe to me years ago. Since my husband doesn't care for cream cheese frosting, this worked out well. The cake is very moist and rich since it absorbs the "Icing".

Top Review by Donna Luckadoo

This recipe was a Treat. It was the most moist cake I have ever made. It turned out almost like a Rum cake. It was a delight to taste the combination of the coconut, pineapples, and walnuts. I agree this cake doesn't need any frosting! I think next time I will only use half of the mixture that is poured over it. It's so rich it only needs half.Very delicious! Thanks Carol! I will make this one again for sure!

Ingredients Nutrition

Directions

  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.

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