Yield: 16 servings
2 cup flour, sifted
1 ts baking soda
1/2 ts salt
2 tb cocoa
1 1/2 cup sugar
1/2 cup vegetable oil
3/4 cup coca-cola
1 1/2 ts vanilla
2 1/4 cup raw carrots, grated
1 cup nuts, chopped
1 cup coconut, flaked
3/4 cup sugar
2 ts cocoa
6 tb coca-cola
6 tb butter
1 tb light corn syrup
1/2 ts vanilla
Mix all the dry ingredients together. Beat the eggs well, add sugar,
oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry
ingredients until smooth, then add the carrots, nuts and coconut.
Bake in a greased and lightly floured 13 x 9 pan in a preheated
350~F oven for 40-50 minutes, until cake tests done. Remove from
oven and prick hot cake all over with a fork, then pour the cola
syrup slowly, evenly over the top.
Serve warm or room temperature with lightly sweetened-vanilla
flavored whipped cream.
Combine sugar, cocoa, cola, butter and corn syrup in saucepan,
bring to a boil over medium heat, stirring constantly. Boil,
stirring, until thick and syrupy, about 5 minutes. Add vanilla
extract. Remove from heat and pour, hot, over hot cake.