This is a delicious, moist carrot cake, that is so easy to make.
Carrot cake...that's a vegetable...right? If you love carrot cake, you've got to try this one.
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 (can substitute whole wheat flour for 1/2 cup flour)
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple in syrup, with the syrup
1 cup raisins
Preheat oven to 350 degrees F . Grease and flour an 9 x 13
In a medium bowl, sift together flour, baking soda, salt and
cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and
vanilla. Mix well. Add flour mixture and mix.
In a medium bowl, combine shredded carrots, coconut,
walnuts, pineapple and raisins. Mix and add to batter. Mix well.
Pour into prepared pan, and bake at 350 degrees F
for 50 minutes, or until a toothpick comes out with crumbs clinging to it.
Allow to cool for at least 20 minutes. Ice with cream cheese frosting if desired
CREAM CHEESE FROSTING
8 ounces cream cheese softened
2 tablespoons butter, softened
1 teaspoon vanilla
3 cups powdered sugar
*Note - batter can be baked in two 9" round pans and assembled as a layer cake.