Cleo's carrot cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | teaspoons | Soda |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Vanilla |
| 1 | can | (small) crushed pineapple; drained |
| 2 | cups | Sugar |
| 1 | cup | Chopped nuts |
| 3 | Eggs | |
| ¾ | cup | Oil |
| ¾ | cup | Buttermilk |
| 2 | cups | Grated carrots |
| 1 | cup | Coconut |
Directions
From: Glenn/Sharon Gorman <Ranger@...> Date: Fri, 12 Aug 1994 23:22:00 GMT Beat eggs, add oil, buttermilk, vanilla, and sugar. Beat thoroughly; add dry ingredients, mix well. Add pineapple, carrots, coconut and nuts. Bake 55 minutes at 350 in greased 9 x 13 inch pan.
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