Carrot Cake

By á-47

Use a basic cream cheese frosting

Ingredients

• 2 cups flour
• 2 tea. baking soda
• 2 tea. cinnamon
• 1/4 tea. salt
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 oz) can crushed pineapple with juice
• 1 cup raisins or dried cranberries
• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups sugar
• 2 tea. vanilla
• Option: add grated lemon peel and make frosting with lemon juice and zest

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour two 8" cake pans or one 9x13 baking pan.

Stir together flour, baking soda, cinnamon, and salt in a bowl.

Mix together carrots, coconut, walnuts, pineapple and raisins in a bowl.

Whisk together eggs, buttermilk, oil, sugar and vanilla in a large bowl. Add flour mixture and stir until combined. Fold in carrot mixture.

Pour into prepared pan(s) and bake until a toothpick inserted in center comes out clean, 30-40 minutes for 8"; 50-60 minutes for 9x13. Cool completely in pans on rack, about 1 1/2 hours.

Frost with cream cheese frosting.