Recipe

Carrot Cake

Chef Peter
• Top of the Square Catering's Executive Chef
Aug 14, 2017

Yield:

  • 15 Slices

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 shopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Method: 

  1. Preheat oven to 350 degrees F (175 degrees C).  Grease and flour an 8×12 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 8×12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour.  Check with toothpick.
  7. Allow to cool for at least 20 minutes before serving.
Chef Peter
• Top of the Square Catering's Executive Chef
Aug 14, 2017
About Us

Top of the Square Catering is the best caterer in the world and we work in NYC for the best clients you can find.

Featured Posts
  1. Top of the Square Catering | NYU
    How-To-Plan Your Event
  2. Crisp Skinned Black Bass Recipe | Top of the Square Catering
    Crisp Skinned Black Bass
  3. Cream of Sunchoke Soup Recipe
    Cream of Sunchoke Soup with Melted Shallots, Chanterelles, and Brown Butter
  4. Linguine alle Vongole Recipe
    Linguine alle Vongole
  5. Pumpkin Bisque Recipe
    Pumpkin Bisque in a Carnival Squash
Top of the Square
© 2017 Top of the Square