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Carrot 10

A home-style Carrot 10 made with Flour, Soda, Salt, Ground Cinnamon, and Vegetable Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 2 tsp
• 1/2 tsp
• 2 tsp
• 3/4 cup
• 3/4 cup
• 2 cup
• 2 tsp
• 2 cup
• 1 cup
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1/2 cup
• 8 oz
• 1 tsp
• 2 cup
• 1 tsp

Method (preview)

1. 1

   Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.

2. 2

   Stir in four mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter in to 2 greased and floured 9 inch round cake pans.

3. 3

   Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk

4. 4

   Glaze evenly over layers.

5. 5

   Cool in pans 15 minutes; remove from pans, let cool completely.

6. 6

   Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake.

7. 7

   Store cake in refrigerator.

8. 8

   Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven.

9. 9

   Bring to a boil; cook 4 minutes, stirring often.

10. 10

    Remove from heat, and stir in vanilla.

11. 11

    Combine butter and cream cheese, beating until light and fluffy.

12. 12

    Add vanilla powdered sugar, rind and juice; beat until smooth.