Carrot Cake
For Thanksgiving, I was given the task of bringing dessert since, you know, that's what I do best. Nobody can get food poisoning from a cake....I think...Anyway, this year the requested flavor was carrot. I have to say, this cake is incredibly dense so it may not be for everyone, but I loved it. The cheesecake frosting was a little soft for piping, but everyone loved it. I made sure to put on a minimal coating of icing because everyone usually takes it off since I put heaps of it, but everyone complained that there was not enough icing.
The icing was not perfect. Let me explain. What happened was this....I was dancing with a spoon to a tribal song (true story) from a commercial with a wooden spoon. The wooden spoon went flying SMACK onto the cake....but my dancing was pretty epic if I do say so myself....
HAPPY THANKSGIVING EVERYONE!!!
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
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Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. |
| 2. | In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. |
| 3. | In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. |
| 4. | In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. |
| 5. | Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. |
| 6. | Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. |
CREAM CHEESE FROSTING
Ingredients:
2 (8 ounce) packages cream cheese,
softened
1/2 cup butter, softened
|
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
|
Directions:
| 1. | In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. |
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