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
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