Tuesday, September 8, 2009

My First Attempt at Carrot Cake

I love carrot cake, but I have never made it. Nick makes fun of me all the time because I never measure. Especially with baking. This one I did, I just made my own changes as usual. The only mistake I made was not allowing it to cool completely before I added the icing. It is a really good carrot cake though. It was super moist and the carrots, pineapple, coconut and raisons were a great combination.


CARROT CAKE

INGREDIENTS
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 juice
1 cup raisins

DIRECTIONS
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 adding icing and serving. These also could make great cupcakes!

2 comments:

Laura on September 8, 2009 at 11:50 AM said...

Mmmmm I might have to try this one.. Joe loves carrot cake :)

Laura on September 8, 2009 at 11:50 AM said...

Oh and I realized I can leave you comments, but only when I am on my laptop... I have to use the arrow to scroll down... its so wierd!

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