Thursday, 21 August 2014

my favourite carrot cake

I have one loaded cake recipe for you guys today.

And by loaded, I mean loaded. Laden. Jammed. Packed. Jam-packed. This cake is literally loaded with goodness. It's like a little pack horse set for a journey, laden with goodies. 

This cake, along with carrots, has coconut, walnuts, pineapple and raisins in it. Its moist, sweet and rather crunchy in places. I like cakes with crunchy bits in them. You will too, once you make this cake.

The longer this cake stays in your fridge, the yummier it gets. The ingredients seem to release more flavour the longer it's left there, and eating it cold, straight out of the fridge, is my favourite way to eat this cake.

Plus, that cream cheese icing is just... the icing on the cake. Literally.

Grace's Favourite Carrot Cake

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 plain flour
2 teaspoons baking soda
2 cups grated carrots
1 cup desiccated coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

500g cream cheese, softened
1 teaspoon vanilla extract
3 1/3 cups icing sugar

Preheat oven to 175C. Grease and flour an 8x12 inch pan.
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 and mix well. Add flour mixture and combine.
In a medium bowl, combine the shredded carrots, coconut, walnuts, pineapple and raisins. Using a large spoon, add carrot mixture to batter and fold in well.
Pour into prepared pan and bake 1 hour or until a toothpick inserted comes out clean. Allow to cool for at least 20 minutes before serving.

To make the frosting, beat the cream cheese until fluffy. Add the vanilla and add the icing sugar slowly while beating. Beat until well combined.

Adapted from here.

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