3/4 cvegetable oil
1 1/2 cwhite sugar
2 tspvanilla extract (real)
2 tspcinnamon, ground ( freshly)
2 call purpose flour
2 tspbaking soda
2 ccarrot, shredded ( freshly) i used 3 cups
1 cwalnuts (chopped)
1 can(s)crushed pineapple ( 8oz)
1 ccoconut flaked ( i left this out toasted & sprinkled on the top)
How to Make Carrot Cake
- 1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. or 2 round 8 inch or even a sheet cake pan.
- 2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- 3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- 4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- 5. using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared pans, Cook for 1 hour keep an eye on it times and pans my vary. I put it into two round cake pans. If you do this reduce the cooking time by 15 minutes. Allow to cool for at least 20 minutes before serving.
- PERSONAL NOTES: I covered my raisins with orange, pineapple juice or whiskey and brought them to a low boil letting it simmer for a couple of minutes or soak overnight took them off the heat and let cool drained add when prompted by recipe. I left out the coconut & increased the carrots to 3 cups; I did toast the coconut and let people sprinkle it on their slice, they did & loved it. you can add extra teaspoon of cinnamon and a little nutmeg if you like, I did try one time changed it up by switching the ½ cup of white sugar for brown just to add some depth the cake is very forgiving so have fun with it. Do not expect a light fluffy cake mine came out sort of fluffy and pudding like
- Cream Cheese Frosting
zest of one or more lemons (optional)
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 -3 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla & lemon zest , gradually stir in the confectioners' sugar. Store in the refrigerator I happen to have a splash left of half and half (milk can also be used) it was added for a more smooth frosting, sometimes I also add lemon juice & fiddle with the sugar just depends on how sweet or cheesy you like it