Carrot Cake is a very popular, healthy cake. Freshly grated carrots, raisins, coconut, pecans and crushed pineapple make this a wholesome, yummy dessert!
Ingredients
- 2½ cups sugar
- 2½ cups all-purpose flour
- 2½ tsps. baking soda
- ½ tsp. Salt
- ¼ tsps. cinnamon
- 1 cup diced carrots
- 5 eggs
- ¼ cup raisins (optional)
- ½ cup coconut
- ¼ cup chopped pecans (optional)
- 1(4 oz.) can of crushed pineapple
- 1 cup oil
- 1 cup buttermilk
- 2¼ tsps. vanilla extract
- ¼ tsp. orange extract
Directions
- Preheat oven to 350°. For ½ sheet cake. 350″ for 10″ rounds.
- Grease two 10 round pans or one 9″x13 pan with Bakers Joy Non Stick Spray. If using round pans, cut 2 round pieces of wax paper to fit bottom of round pans so cakes will not stick to round pans).
- In a mixing bowl, mix together the dry ingredients and set aside.
- With a hand mixer, whip eggs lightly
- Mix in oil, buttermilk, vanilla and orange extract on low or by hand.
- Add Dry ingredients to mixing bowl
- Stir in pineapple pecans, and coconut individually and blend well.
- Pour batter into 9″x13″ pan or two 10* rounds and bake approximately 30 minutes insert small toothpick in center of cake to check if it is done. If toothpick comes out clean, cake is done. Allow coke to cool for 10 minutes before removing from pan
- Ice cake with cream cheese icing (see recipe on page 77).
