Four Sisters Carrot Cake

By sugarbear

Ingredients

• Topping:
• 2 Cups All Purpose Flour
• 2 teaspoons Baking Soda
• 1/2 Teaspoon Salt
• 2 teaspoons Cinnamon
• 3 Eggs
• 3/4 Cup Oil
• 3/4 Cup Buttermilk
• 1 - 8 oz. Crushed Pineapple (drained)
• 2 Cups Grated Carrots
• 3 oz. Coconut
• 1 Cup Firmly packed Brown Sugard
• 1 Cup Sugar
• 2 teaspoons Vanilla
• 2 Cups Chopped Nuts
• 1 Cup Sugar
• 1/2 teaspoon Baking Soda
• 1/2 Cup Buttermilk
• 1/2 Cup butter
• 1 teaspoon Corn Syrup
• 1 teaspoon Vanilla

Preparation

Step 1

Sift dry ingredients, set aside. In a large bowl, beat eggs, add oil, buttermilk, brown sugar, sugar and vanilla.

Mix well.

Add dry ingredients, blending thoroughly. Mix in pineapple, carrots, coconut, nuts.

Pour into a well greased & floured 9 x 13 pan.

Bake at 350 degrees for 55 minutes.

Topping:

In a large saucepan, mix together all ingredients but vanilla. Boil for 5 minutes. Remove from
heat and add Vanilla. Pour over hot cake. (Use a large saucepan because when it boils, it needs
the space so it won't boil over).