Look at how talented my husband is:
One of the best things about this cake is it gets better with time. My hubby made it Friday night for Sunday Easter dinner. I would suggest making it a day or two before you are going to serve it.
Sam's Famous Carrot Cake
3 eggs
3/4c buttermilk
3/4c vegetable oil
11/2 c white sugar
2 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp salt
2 cups all purpose flour
2 tsp baking soda
2 cups shredded carrots
1 c flaked coconut
1c chopped walnuts
1 8oz can crushed pineapple with juice
1 cup raisins
Directions
Preheat oven to 350 degrees F and grease and flour 8x12 inch cake pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. (Using a whisk or fork to sift the ingredients.) Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. Let it cool before frosting.
recipe from http://allrecipes.com/Recipe/Sams-Famous-Carrot-Cake/Detail.aspx
Cream Cheese Frosting Recipe
- 2 (8 ounce) packages cream cheese, softened1/2 cup butter, softened2 cups sifted confectioners' sugar1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. (Make sure you've let it sit out and soften.) Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.recipe from http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II/Detail.aspx
Because of the frosting we keep this cake in the refrigerator.
Because of the frosting we keep this cake in the refrigerator.
I want to try this sometime. I've always wanted to make a Carrot Cake before and now here's a recipe for me to try!
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