The Easter Bunny Is Sure To Stop In For This Carrot Cake

Now that I know how delicious this is, and how simply and affordably it can be tossed together, I make this regularly whenever my son-in-law has a special celebration. Father’s Day, his Birthday, and of course I also make it for Easter. Nobody ever walks away from the table without having at least one small slice. I never have to worry about storing any leftovers, the cake is always cleaned right up! Check out what they are saying about this recipe over at All Recipes:

“This really is the best carrot cake in the world.”

You aren’t going to be able to find a better carrot cake than this one.

 

 

Ingredients

3 eggs

3/4 cup buttermilk

3/4 cup vegetable oil

1 1/2 cups Domino white sugar

2 teaspoons vanilla extract

2 teaspoons McCormick’s ground cinnamon

1/4 teaspoon salt

2 cups Gold Medal all-purpose flour

2 teaspoons baking soda

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple with juice

1 cup raisins

 

 

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 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. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Pour into prepared 8×12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

 

 

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Quick Tip: Added some grated lemon rind.

Thanks again to All Recipes for this yummy recipe!

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