Gary Solomon’s Carrot Cake Recipe

Ingredients

 2c. All purpose flour
 2tsp. soda
 1/2tsp. salt
 2tsp. cinnamon
 3 eggs, well beaten
 3/4c. vegetable oil
 3/4c. buttermilk
 2c. sugar
 2tsp. vanilla
 1 (8oz.) can crushed pineapples, drained
 2c. grated carrots
 1 (3 1/2oz.) can flaked coconut
 1c. chopped walnuts

Directions

1

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.

2

Stir in flour mixture, pineapple, carrots, coconut and nuts.Pour batter into 2 greased and floured 9 inch round pans.

3

Bake at 350 for 35 to 40 minutes or until toothpick inserted in center comes out clean.

4

Immediately pour buttermilk glaze evenly over layers. Cool in pans 15 minutes, remove from pans and let cool completely.

5

Spread orange cream cheese frosting between layers and on top and sides of cake. Store cake in refrigerator.

Ingredients

 2c. All purpose flour
 2tsp. soda
 1/2tsp. salt
 2tsp. cinnamon
 3 eggs, well beaten
 3/4c. vegetable oil
 3/4c. buttermilk
 2c. sugar
 2tsp. vanilla
 1 (8oz.) can crushed pineapples, drained
 2c. grated carrots
 1 (3 1/2oz.) can flaked coconut
 1c. chopped walnuts

Directions

1

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.

2

Stir in flour mixture, pineapple, carrots, coconut and nuts.Pour batter into 2 greased and floured 9 inch round pans.

3

Bake at 350 for 35 to 40 minutes or until toothpick inserted in center comes out clean.

4

Immediately pour buttermilk glaze evenly over layers. Cool in pans 15 minutes, remove from pans and let cool completely.

5

Spread orange cream cheese frosting between layers and on top and sides of cake. Store cake in refrigerator.

Gary Solomon’s Carrot Cake Recipe

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