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04-28-2012 01:38 PM
Golden Gate Carrot Cake
page 192- National Grange Family Cookbook from Country Kitchens (adapted with my changes)
Preheat oven to 350.
In a medium bowl whisk together and set aside:
2 cups flour
2 teaspoons baking soda
1 ½ teaspoon cinnamon
½ teaspoon salt
2 tablespoons flaxseed meal
In a kitchen aid mixer, mix together:
3 eggs
¾ cup oil (I melted coconut oil in the microwave until it equaled ¾ cup liquid)
¾ cup buttermilk
1 ½ cup sugar
2 teaspoons vanilla
Add dry ingredients and mix until blended.
Then add:
1 (8 oz.) can crushed pineapple, drained
3 cups carrots- grated
1 cup chopped pecans or walnuts
1 cup grated coconut
½ cup golden raisins, coarsely chopped
Pour into greased and floured 9 x 13 pan. Bake at 350 for 50-55 minutes or until cake tests done.
Pour Buttermilk glaze over hot cake. The cake will absorb the glaze.
Buttermilk Glaze
2/3 - ¾ cup sugar
½ teaspoon baking soda
½ cup buttermilk
1 teaspoon light corn syrup
6 tablespoons unsalted butter
1 teaspoon vanilla
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