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!