Janice Little - Carrot Cake
This cake was served at the baby shower when Janice got custody of Andrew. The frosting may soak in which only makes it more delicious.
2 Cups flour
2 Cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 Cups vegetable oil
3 eggs
1 small (8 oz.) can crushed pineapple
2 tsp. vanilla extract
2 Cups grated carrots (about 4 medium carrots)
2 Cups unsweetened, shredded coconut
1 Cup nuts
Preheat oven to 375°. Sift together the flour, sugar, baking soda, cinnamon
and salt. In a separate bowl, beat together the oil, eggs, pineapple, vanilla
and coconut until well mixed. Combine the dry and wet ingredients and mix well.
Fold in the nuts. Pour into a 9x13 pan or a 9-inch bundt pan. Bake at 375°
for about 45 minutes. If using a bundt pan, bake for 20 extra minutes. Remove
from oven and let cool.
Frosting
1 Cup sugar
1/2 stick butter
1 TB white corn syrup
1/2 Cup buttermilk
1/2 tsp. baking soda
1/2 tsp. vanilla extract
Combine all of the ingredients in a heavy-bottomed saucepan. Bring to a boil and cook for 5 minutes,
stirring constantly. Pour over the cake while frosting is still hot.
Prep. time: 30 minutes
Cooking time: 45-65 minutes
Serves: about 16
Restorative Justice Menu
Stories:
Pat Nolan |
Janice Little |
Jim Fetherston |
Matt Gray
Recipes:
Irish Soda Bread |
Enchiladas |
Mom's Meat Loaf |
Carrot Cake |
Peppercorn Beef Tenderloin |
Shish Kabob Marinade |
Portobella Mushroom Fajitas |
Eggplant Chicken