Carrot Cake 1972 Rezept

This nostalgic Carrot Cake recipe, passed down through generations, delivers a moist and richly flavorful cake without the need for cream cheese frosting. The secret? A luscious, homemade buttermilk icing that the cake deliciously absorbs! Get ready for a taste of the past with this easy-to-follow recipe – perfect for any occasion.

Vorbereitung 20 Min.
Kochzeit 80 Min.
Kalorien 425 kcal
Eiweiß 9g
Bewertung Sei der Erste
Carrot Cake 1972 54

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Zubereitung von Carrot Cake 1972

  1. Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
  2. In a large bowl, cream together 1 ½ cups granulated sugar and ½ cup (1 stick) softened unsalted butter until light and fluffy.
  3. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in 1 (20 ounce) can crushed pineapple (drained), 2 cups grated carrots, 1 cup chopped walnuts or pecans, and 1 cup shredded coconut.
  7. Pour batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, prepare the icing: In a medium saucepan, combine 2 cups granulated sugar, 1 cup buttermilk, 1 teaspoon baking soda, ½ cup light corn syrup, and ½ cup (1 stick) unsalted butter.
  9. Bring the icing mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes.
  10. Remove from heat and stir in 1 teaspoon vanilla extract.
  11. Pour the hot icing evenly over the hot cake immediately after removing it from the oven.
  12. Let the cake cool completely before cutting and serving. The cake will absorb the icing as it cools.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

168g

Fat

26g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American For Large Groups Desserts Eggs Dairy Fruit Oven Cakes Nuts Eggs Dietary Tropical Fruit Pineapple Equipment Number Of Servings 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Carrot Cake 1972?

Carrot Cake 1972 dauert insgesamt etwa 100 Minuten – ungefähr 20 Minuten Vorbereitung und 80 Minuten Kochzeit.

Wie viele Kalorien hat Carrot Cake 1972?

Carrot Cake 1972 hat etwa 425 Kalorien pro Portion, mit ungefähr 9 g Eiweiß, 19 g Kohlenhydraten und 31 g Fett.

Welche Zutaten brauche ich für Carrot Cake 1972?

Die wichtigsten Zutaten für Carrot Cake 1972 sind Eggs, Vegetable Oil, Sugar, Buttermilk, Vanilla, Flour. Die vollständige Liste mit Mengenangaben findest du oben.

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