Sunday, February 22, 2009

Carrot Cake Recipe


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 or pecans
1 (8 ounce) can or larger crushed pineapple with juice
1 cup raisins

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.


Cream Cheese Frosting

2 pkg. softened Philadelphia Cream Cheese

1 stick softened butter

1/2 c. chopped pecans or walnuts

1 t. vanilla

2-2 1/2 c. powdered sugar

Cream the Philly Cream Cheese and butter. Beat in powdered sugar until consistency you choose. Fold in vanilla and pecans or walnuts. Spread on COOLED cake.


Becca Watson said...

Looks yummy! I love carrot cake. I'll have to give this recipe a try!!

Becky K. said...

Oooohhh...I love carrot cake! I can pretend that it is healthy too!

Have a great week!

Lisa said...

There is no doubt in my mind this is a keeper of a recipe. I'm trying to be good starting today. Again. Heeheehee

Mary Isabella and Kiley too! said...

I do so like me a good carrot cake and yours sound awesome...m.