Carrot Cake

* Exported from MasterCook II *

Carrot Cake

Recipe By : Mrs. Charles G. Moyers, Jr.
Serving Size : 10 Preparation Time :0:30
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Sugar
1 1/2 Cups Cooking Oil
4 Eggs
3 Cups Carrots -- finely grated
1 Teaspoon Cinnamon -- or to taste
1 Teaspoon Black Walnut Flavoring
1 Teaspoon Vanilla
2 Cups Self-Rising Flour
1 Cup Black Walnuts Or Pecans -- chopped
--Glaze--
1/3 Cup Buttermilk
1 Cup Sugar
1/2 Teaspoon Baking Soda
1 Teaspoon Light Corn Syrup

By hand mix sugar, oil, and eggs. Add carrots, cinnamon, extracts,
flour, and walnuts. Bake for 1 1/2 hrs. at 350° 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


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