This carrot cake dates back to when my mother was married in November of 1972 and then was used again for my sister's wedding in 1998. Since my mother's wedding, she has continued to make these for huge events and holidays. This cake is so moist, it melts in your mouth. I find it hard to just have one piece, no wonder this recipe makes so much. Enjoy your Carrot Cake Holiday.
Carrot Cake Recipe:
2 cups of Sugar
2 1/2 cups of Flour
1 teaspoon of Salt
2 teaspoons of Baking Soda
2 teaspoons of Cinnamon
1 cup of Oil
3 Eggs
1 1/2 teaspoon of Vanilla
2 cups of ground Carrots
1 3/4 cup of Crushed Pineapple (Drained)
1 3/4 cup of Plain Applesauce
1 cup of Coconut
1/2 cup of Walnuts (chopped)
Blend all ingredients except stir in carrots, pineapple, applesauce, coconuts and nuts.
This makes a lot of cake so, you can put it all in a greased shallow cookie sheet or 2 different greased cake pans. Bake at 350 for 20-25 minutes.
While it is cooking, you can make your caramel sauce.
In a double broiler combine:
Melted 2 cubes of butter (8 oz)
1 can of Evaporated Milk
2 cups of Brown Sugar
2 cups of White Sugar
Cook until sugar is dissolved and well mixed.
Cook until sugar is dissolved and well mixed.
Pour caramel sauce on a piece of cake just before serving. Do each individually.
Don't pour all the sauce on the cake (will go soggy).
What do you think of having carrot cake without the traditional cream cheese frosting?
3 comments:
that looks so good and I dont even like carrot cake. Joseph was looking at it and he said. "mmmm that looks good. What is that".
I don't think you need cream cheese frosting. Your way looks so much better! My fiance really loves carrot cake and I am looking for fancier versions for our wedding cake. This might just be a winner. Mind if I shop your recipe around http://www.gatheringguide.com/ec/wedding_cakes_bakeries.html until I find someone who will do it?
You bet. Thanks for stopping by.
Post a Comment