Carrot Cake

Carrot Cake is a family favorite. I remember the first time I made this recipe. Everyone thought they didn’t like carrot cake. After a few bites, everyone was a fan.

The next time I made it, I included a layer of cheesecake. Everyone was obsessed! No kidding, people were wrapping slices, and taking off with them. Some threatened to run off with the cake. One person took nearly the whole cake, and never admitted it, when everyone was asking, “What happened to the Carrot Cheesecake?!” If you want to make the cheesecake, make 1/2 a recipe of  Fresno Jason’s California Cheesecake, baked in the same sized cake pan.

The Cream Cheese Frosting recipe is here. This is a lovely frosting, that pipes well. If you want to make an impression, add some chopped nuts to the frosting.

A YouTube demonstration video is available, by clicking this link.

CARROT CAKE

 

INGREDIENTS:

2 Cups (255 grams) all-purpose flour

2 Cups (450 grams) sugar

2 Teaspoons baking soda

2 Teaspoons cinnamon

1/2 Teaspoon salt

3 Eggs

3/4 Cup (160 grams) vegetable oil

3/4 Cup (180 grams) buttermilk

2 Teaspoons vanilla

2 Cups (230 grams) carrots, peeled, finely grated

1 (15 oz) Can crushed pineapple, drained

3 1/2 Oz coconut

1 Cup walnuts, finely chopped (optional)

1 Cup raisins (optional)

 

DIRECTIONS:

Preheat oven to 350. Grease, and line with parchment paper, 2 (8” X 3”) cake pans. Place prepared pans on a baking tray. Set aside. In a large mixing bowl, whisk flour, sugar, baking soda, cinnamon, and salt. Set aside. In a medium mixing bowl, whisk eggs, oil, buttermilk, and vanilla. Using a rubber spatula, stir wet ingredients into dry ingredients, to combine. Fold in carrots, pineapple, coconut, nuts and raisins. Divide batter into prepared pans. Bake on the center rack, of a preheated oven, for 50 minutes, or until cake tests done: cake tester comes out clean, cake just starts to pull from edge of pan, cake springs back when lightly pressed with your finger. Frost cooled cake with cream cheese frosting.