Carrot Cake Recipe
Serves 16
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:
1. Preheat oven to 350 degrees F and grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. Then in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
1. Preheat oven to 350 degrees F and grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. Then in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
2. 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.
3. Pour into
prepared 8x12 inch pan, and bake at 350 degrees F for 1 hour. Check with
toothpick. Allow to cool for at least 20 minutes before serving.
Serve and
enjoy the Carrot Cake Recipe Dessert
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