Sunday, January 23, 2011

2 Carrot Cake for a Crowd

I found this carrot cake from a sweet cookbook called "Recipes to Remember" put together by the Westminster Presbyterian Church in Nacogdoches. Being in love with Texas History, I especially enjoyed reading about the history of the church and Nacogdoches. This church was established in the very spot that one of the first "skirmishes" of the Texas Revolution occurred during the year we won our independence from Mexico! Over 100 years later, Westminster Presbyterian Church is still making history in this home, especially if I keep finding amazing recipes like this carrot cake! :-)
This is what the cake was supposed to look like when I took it to our friends, Lindsay and Charley's house. 
But this is how it arrived. . .
Looks like a cute husband got into it the night before :-) 
(make it in a 9x13 or in cake pans!) 
Do you have special church cookbooks in your collection? 
Cake Recipe: 
2 c flour, sifted
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 c vegetable oil
3/4 c buttermilk
2 c sugar
2 tsp vanilla extract
1 (8oz) can crushed pineapple, drained
2 c grated carrots
3 1/2 oz. shredded coconut (1 1/3 c)
1 c coarsely chopped walnuts
Buttermilk Glaze
Cream Cheese Frosting
Preheat oven to 350 degrees. Generously grease a 13x9 inch baking pan. Set aside. Combine flour, baking soda, cinnamon, and salt. Set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar, and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut, and walnuts. Stir well. Pour into prepared pan. Bake 55 minutes or until done. While cake is baking, (about 15 minutes before the cake is done baking) prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. (Cool cake completely.) Frost and refrigerate until frosting is set. May be refrigerated several days.
Buttermilk Glaze:
1 c sugar
1/2 tsp. baking soda
1/2 c buttermilk
1/4 lb butter or margarine (1 stick)
1 Tbsp corn syrup
1 tsp vanilla extract
While cake is baking, make Buttermilk Glaze. Combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Allow glaze to be absorbed and to cool (on cake.)
Cream Cheese Frosting: 
1/4 lb butter or margarine (1 stick) (room temperature)
1 (8 oz) package cream cheese (room temperature)
1 tsp vanilla extract
2 c. powdered sugar
1 tsp. orange juice
1 tsp grated orange peel
Make Frosting: Cream butter or margarine and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice, and orange peel. Mix until smooth. Frost cake and refrigerate. Serves 20 to 24.
{Sharon Templeman - Recipes to Remember, Westminster Presbyterian Church}
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  1. how lucky is he?! to have such yummy food always around the house!!!! xoxoxoxo

  2. Did NOT mattter what it looked like.. it was AMAZING!!! Thanks again!


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