Grandma's Carrot Cake

Name: Grandma's Carrot Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters butter; 118 milliliters buttermilk; 425 grams crushed pineapple, drained; 473 milliliters carrots, grated; 237 milliliters flaked coconut; 3 eggs; 473 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 237 milliliters vegetable oil; 237 milliliters chopped walnuts; 237 milliliters white sugar

Grandma's Carrot Cake requires about 1 hour and 25 minutes from start to finish. This vegetarian recipe serves 15. One portion of this dish contains around 5g of protein, 16g of fat, and a total of 292 calories. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up vanillan extract, butter, flour, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts.

Ingredients you will need

Pineapple

Carrot

Coconut

Vanilla

Walnuts

All Purpose Flour

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.

Equipment you will use

Toothpicks

Oven

For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes.

Ingredients you will need

Buttermilk