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carrot cake

(1 RATING)
53 Pinches
sandykay avatar
Monticello, MS
Updated on Aug 22, 2010

This cake is super moist! I made it for my Bunko ladies and it was a hit! Even people who don't like coconut love this. I usually process the coconut and the walnuts in my small food processor. I use my large processor for grating the carrots. Don't forget the yummy cream cheese frosting, store bought doesn't hold a candle to homemade! :)

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cook time
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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 4 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup canola oil
  • 2 cups white sugar
  • 2 teaspoons vanilla
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1 cup chopped walnuts
  • 1 cup coconut, processed
  • CREAM CHEESE FROSTING
  • 1/2 cup butter, softened
  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

How To Make carrot cake

  • Step 1
    Preheat oven to 350 degrees. Sift together dry ingredients, set aside. Mix together eggs, buttermilk, oil, sugar and vanilla. Add flour mixture.
  • Step 2
    In a medium bowl, combine shredded carrots, coconut, walnuts and raisins.
  • Step 3
    Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • Step 4
    Bake in two 9 inch pans sprayed with no stick spray for about 1 hour. Check doneness with toothpick.
  • Step 5
    Let cake cool 10 minutes, then turn out of pan to cool completely before frosting.
  • Step 6
    After frosting cake, process 1/2 cup walnuts (or almonds) in small food processor. Sprinkle on top of cake.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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