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Gooey Garden Carrot Cake

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.

Preheat oven to 375° and prepare very large cake pans covered in Crisco and then dusted with flour.

Combine in a large bowl:

  • 2 cups flour
  • 2 cups 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

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:

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:

Mix together

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

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