Ingredients for Carrot Cake 1972
- 4 large eggs
- Vegetable Oil
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- Ground Cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (20 ounce) can crushed pineapple, drained
- Carrots
- Walnuts
- Flaked Coconut
- Light Corn Syrup
- ½ cup (1 stick) unsalted butter
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How to Make Carrot Cake 1972
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- In a large bowl, cream together 1 ½ cups granulated sugar and ½ cup (1 stick) softened unsalted butter until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 (20 ounce) can crushed pineapple (drained), 2 cups grated carrots, 1 cup chopped walnuts or pecans, and 1 cup shredded coconut.
- Pour batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- 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.
- Bring the icing mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the hot icing evenly over the hot cake immediately after removing it from the oven.
- 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
