Old-Time Carrot Cake

Serves: 15
Total Calories: 221


Old-Time Carrot Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups oil
2 cups sugar
4 eggs
2 cups carrots, peeled and grated
Buttermilk Glaze:
1/2 cup buttermilk
1 cup sugar
1/2 teaspoon baking soda
1 tablespoon light corn syrup


Old-Time Carrot Cake:
In a medium bowl, sift together flour, baking powder, salt and cinnamon; set aside. In a separate large bowl, combine oil and sugar; mix well. Beat in eggs, one at a time, until well mixed. Stir in carrots. Fold in flour mixture and mix well. Pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for about 40 minutes, until a toothpick inserted in center comes out clean. Remove from oven. Immediately use a fork to poke holes in cake and drizzle Buttermilk Glaze over cake. Store at room temperature. This cake is actually better after it stands for a day or two, as the glaze becomes sugary and crisp.

Buttermilk Glaze:
Combine all ingredients in a bowl; blend until well mixed.

Tip: Whip up some fruit smoothies for a healthy treat...they’re especially delectable with summer-ripe peaches, berries and bananas! In a blender, combine 2 cups fruit with one cup vanilla yogurt, one cup ice cubes and one tablespoon honey. Blend until smooth; pour into tall glasses and enjoy.

Nutritional Facts:

Serves: 15
Total Calories: 221
Calories from Fat: 8

This Old-Time Carrot Cake recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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