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Strachan's Carrot Cake

From Taylor

Prep
Cook
Serves 1person
Ingredients
CAKE
2
Eggs
1/2
cup Olive Oil
1/2
tbsp Vanilla
1/2
cup Buttermilk
1 1/3
cups Flour
1 1/3
cups Sugar
1/4
tsp Salt
1
tbsp Cinnamon
1
tbsp Baking Soda
2/5
lb Carrots
0.3
cup Shredded Sugary Coconut
1.1
cups Pecan Pieces
6.5
oz Crushed Canned Pineapple
GLAZE
1/3
cup Buttermilk
3/5
stick Butter
2
tsp Vanilla
1
tbsp Corn Syrup
3/5
cup Sugar
1/4
tsp Baking Powder
Directions
CAKE
1.
Preheat oven to 300
2.
Mix all dry ingredients with electric mixer
3.
Mix in carrots, half at a time
4.
Pour in shredded coconut and pecan pieces, but do not mix
5.
Drain SOME of the pineapple juice, and then add on top of the coconut and pecan pieces, then mix on slow speed until blended, then speed up for 2 minutes
6.
Grease pans while batter is mixing
7.
Bake until cake starts to slightly crack, and dark in color, but not burnt (about 43 minutes)
8.
Cool for at least an hour
GLAZE
1.
Put pan on hot burner
2.
Mix butter and buttermilk until butter is dissolved
3.
Once butter is dissolved, add sugar and stir until crystals are dissolved
4.
Add corn syrup
5.
After mixed, remove from burners and add vanilla and baking soda (do not stir too much or glaze will overflow)
6.
Put glaze on cakes using a ladle and cool for another hour before storing

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