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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 812 |
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This cake is a family favorite and was handed down by my Nana. It is sweet and moist and goes fast. A special favorite in the fall and winter months. Freezes well. Just thaw at room temp. before serving. You may like to add a whipped topping or ice cream when serving. Read more . My family likes it as it is. Enjoy!!! Ingredients:
2 c sugar |
3 eggs |
1 1/2 c vegetable oil |
3 c flour |
2 ts soda |
1 t salt |
2 ts cinnamon |
2 c grated carrots |
1 sm can crushed pineapple-drain |
1/2 c chopped nuts (opt.) |
-----topping |
1 c sugar |
1/2 c buttermilk |
1/4 c butter |
1/2 ts vanilla |
1 tb karo syrup (clear) |
1/2 ts soda |
Directions:
1. Mix sugar, eggs, oil, flour soda, salt, and cinnamon together. Add carrots, pineapple and nuts and mix well.
2. Bake in an oblong cake pan which has been greased and floured. 350 degrees for approximately 1 hour or until toothpick comes out clean when cake is tested in the middle.
3. While cake is still hot, pour topping over cake.
4. Topping:
5. Boil and stir constantly all the topping mixture except for the soda for 8 minutes.
6. Add soda and boil until clear.
7. Spoon over cake while hot. Let cake cool before serving.
8. Submitted by Dottie Theriault
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