Carrot Cake

Carrot Cake Recipe

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Sandy Farnham

By
@sandykay

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! :)

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 tsp
    cinnamon
  • 4 large
    eggs
  • 3/4 c
    buttermilk
  • 3/4 c
    canola oil
  • 2 c
    white sugar
  • 2 tsp
    vanilla
  • 2 c
    grated carrots
  • 1/2 c
    raisins
  • 1 c
    chopped walnuts
  • 1 c
    coconut, processed
  • CREAM CHEESE FROSTING

  • 1/2 c
    butter, softened
  • 8 oz
    cream cheese
  • 4 c
    powdered sugar
  • 1 tsp
    vanilla extract

How to Make Carrot Cake

Step-by-Step

  1. Preheat oven to 350 degrees. Sift together dry ingredients, set aside. Mix together eggs, buttermilk, oil, sugar and vanilla. Add flour mixture.
  2. In a medium bowl, combine shredded carrots, coconut, walnuts and raisins.
  3. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  4. Bake in two 9 inch pans sprayed with no stick spray for about 1 hour. Check doneness with toothpick.
  5. Let cake cool 10 minutes, then turn out of pan to cool completely before frosting.
  6. After frosting cake, process 1/2 cup walnuts (or almonds) in small food processor. Sprinkle on top of cake.

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About Carrot Cake

Course/Dish: Cakes
Other Tag: Quick & Easy




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