ORIGINAL MAMMOTH MOUNTAIN CARROT CAKE


Prepare a 18"x24"x4.5" baking pan

Preheat oven 350F

 

STEP 1.

Mix together:

6C flour

2T baking soda

2T cinnamon

1t salt

 

Add to flour mixture:

18oz crushed pineapple, drained

11/2 quarts carrots, shredded

10oz shredded coconut

3C chopped pecans or walnuts

 

Beat together:

9 eggs

21/4C vegetable oil

21/4C buttermilk

6C sugar

2T vanilla

 

Add egg mixture to flour mixture.

Pour into prepared baking pan.

Bake 50-55 mins.

 

STEP 2

3C sugar

11/2t baking soda

11/2C buttermilk

12oz margarine

3T corn syrup

1T vanilla

Combine all ingredients in saucepan and warm through.

Pierce cooked cake and pour mixture over hot cake.

Let soak in and cool.

 

STEP 3.

12oz margerine

11/2lbs cream cheese

1T vanilla

6C icing sugar.

Beat margerine and cream cheese together until throughly mixed. Beat in vanilla and icing sugar.

Frost the cake.

 

 

 

 

 

 


Selected recipes

CARROT CAKE

CARROT CAKE

22 February 09



This is the orginal recipe I used to devise the recipe I like to make.

I realise that the amount of fat and sugar involved is truly astounding.

The resulting cake is delicious, in small quantities.

 

As it is an American recipe some of the measurements are expressed as volume.

The American cup measures are readily available. The spoon measures are the same as in use here.

The quart measure quoted is 2 pints. It is important to take into account that a US pint is 16floz. This is short of a UK pint.

 

I hope I never have to know the calorie count of this recipe.

 

Enjoy the experience if you try this out.