Thursday, April 24, 2014

Carrot Cake

Hi All !
My husband loves carrots cake. This past weekend I found this recipe.  After I read the reviews that so highly talk about the recipe. I decided to make one for Easter dinner. I'm glad that choose this one because everyone loved it !!

I made some changes to the cake I didn't use raisin instead I add the carrot up to 3 cups. And next time I might reduce the flaked coconut 1/4 cup. I top it with my favorite cream cheese icing recipe. Yum !!!

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with
1 cup raisins
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch 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.
6.Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7.Allow to cool for at least 20 minutes before serving.

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