Cakes Gooey Garden Carrot Cake
Submitted by msbelle on June 11, 2006 at 7:01 pm

DESCRIPTION
This recipe came from the internet a number of years ago. Even though I no longer have the exact source, this introduction came with the recipe: "This cake is famous in Ketchikan as it has been served at weddings, birthday parties, and I once gave it to a friend who started making it for a downtown restaurant. This cake is absolutely delicious and is even better if you make it at least a day ahead. There are two toppings to choose from following the recipe."

SUMMARY
Yield 0 File under cakes, carrot

INGREDIENTS
Combine in a large bowl:
2 cups flour
2 cups sugar or (1&1/2 white and 1/2 brown sugar)
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder

Combine in a smaller bowl:
4 eggs
2 tsp. vanilla
1 1/2 cups corn oil

Combine ingredients in the larger bowl and add:

3 cups shredded carrots
1 16 oz. can crushed pineapple drained
1 box chopped dates
1 cup large flaked coconut
1 cup pecan halves
1 cup raisins

INSTRUCTIONS
Mix all together and fill pans 3/4 full and bake for approximately 1 hour or until a toothpick inserted in the center comes out clean.

Topping 1:
easier if this is baked in 9X13 baking dish.

Mix together and boil for 5 min....

1 cup sugar
1/2 cup buttermilk
1/4 cup butter
1 tsp. vanilla
Prick the top of the hot cake with a fork and pour the mixture over the top.

Topping 2:

4 cups powdered sugar
2 8-oz packages cream cheese, room temperature
1/2 c (1 stick) unsalted butter, room temperature
1 tsp. vanilla

Cream together cream cheese and butter. Add vanilla then sugar one cup at a time.