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Carrot Cake
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Carrot Cake

Ingredients

  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 3 eggs
  • ¾ cup canola oil
  • ¾ cup buttermilk
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 cup drained crushed pineapple
  • 2 cups grated carrots
  • 3 ½ ounces shredded sweetened coconut
  • 1 cup chopped walnuts optional
  • Preheat oven to 350 degrees.

Instructions

  • Mix the flour, the baking soda, the cinnamon and the salt. Mix together the eggs, oil, and buttermilk until thoroughly blended. Add the sugar gradually, and the vanilla. Add the dry ingredients in thirds (or quarters or fifths – just don’t dump the whole thing in at once for heck’s sake) stirring until just blended. Add the pineapple, carrots, coconut, and walnuts, one at a time, stir until blended.
  • Placed the mixture in a 9 by 13 greased cake pan. Bake for 50 to 60 minutes. The edges will start to pull away from the sides and a cake tester should come out clean. Allow cake to cool completely before frosting. Keep scraps (if any) in the fridge.
  • Optional – Top with lemon cream cheese frosting as follows:
  • 4 ounces light cream cheese at room temperature
  • 1 cup sifted powdered sugar (is really important to sift the sugar – otherwise you’ll have frosting that looks like cottage cheese – not so good)
  • 2-3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Mix together until spreading consistency (add more powdered sugar or lemon juice as needed).