Carrot Cake

2 C Flour
2 t Baking Soda
1/2 t Salt
2 t Ground Cinnamon
3 Eggs
1 1/2 C Sugar
3/4 C Buttermilk
1/2 C Canola Oil
1 t Vanilla Extract
1 20-ounce Can Crushed Pineapple, drained, juice reserved
2 C Grated Carrots (4-6 medium)
1/4 C Coconut
1/2 C Walnuts or Spicy Pecans, Chopped

Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with Pam. Can also be made as a layer cake, for that you have to double the frosting.

Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix until just blended. Stir in the nuts. Pour the batter into the prepared pan.

Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.

For the Frosting:

12 ounces Cream Cheese, softened
1/2 C Powdered Sugar, sifted
1 1/2 t Vanilla Extract
2 t Saffron

Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake.


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