Carrot Cake Recipe

Carrot Cake Recipe
Serves 16

·         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

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

No comments:

Post a Comment