Jack Houston/Pargo's Restaurant

Friday, September 21, 2001 - Recipe #2783


4 c all-purpose flour

4 t baking soda

4 t cinnamon

1 t salt

6 eggs

1 1/2 c vegetable oil

1 1/2 c buttermilk

4 c sugar

4 t vanilla

8oz crushed pineapple, drained

4 c grated carrots

6oz shredded coconut

2 c walnut pieces

Buttermilk glaze

Cream cheese frosting

Directions: Preheat oven to 350. Generously grease 10x15-inch cake pan. In a mixing bowl, sift flour, baking soda, cinnamon and salt together; set aside. In a separate bowl, beat eggs. Add oil, buttermilk, sugar and vanilla to egg mixture; mix well. Add sifted flour mixture, pineapple, carrots, coconut and walnuts to egg mixture, mix well. Pour into cake pan. Bake 45 minutes or until a wooden pick inserted in center of cake comes out clean. Remove cake from oven. Using a dinner fork, punch 10 - 12 holes in the top of the cake. Slowly pour the buttermilk glaze over the hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Place in refrigerator and cool completely. Prepare cream cheese frosting and frost cake when completely cool. Refrigerate until frosting sets and wrap in plastic wrap, using caution not damage frosting.

Cream Cheese Frosting:

1/3 lb butter, at room temperature

1 lb cream cheese

2 T vanilla extract

1 1/3 lb powdered sugar

1/2 orange, juiced and outside grated

Directions: Place the butter and cream cheese together in mixing bowl and cream together until fluffy. Using a spatula, scrape down sides of bowl. Add vanilla, powdered sugar, orange juice, and orange peel. Mix on slow speed until smooth.

Buttermilk Glaze:

1/3 lb sugar

1/2 t baking soda

1/3 c buttermilk

1/4 lb butter

1 T corn syrup

1 t vanilla extract

Directions: In a saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Use immediately on warm carrot cake.

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