Ultimate Carrot Cake
Carrot cake is a traditional dessert that I suppose we have all savored at some point or another. I have experimented and sampled several recipes over the years, and I think it is safe to say that this carrot cake tops them all!
This simple carrot cake recipe crafts a rich cake that is crammed full of delicious surprises. It is utterly overloaded with coconut, raisins; pineapple and of course walnuts.
Carrot cakes are traditionally stacked in layers but those cakes are prone to a lighter texture and can easily become lop-sided. I prefer to bake such moist cakes in a single layered pan. No fuss – no muss!
Recipes like these are all about the flavor rather than grandiose presentation!
This cake is a delectably rich cake and is incredibly moist so I suggest storing it in the refrigerator.
In fact, this cake is so delightful and so moist that you really don’t require frosting of any kind but I personally adore a good old homemade cream cheese frosting on my carrot cake. Regardless of how you dish it up, this is one dessert that is constantly a crowd favorite so don’t count on having any leftovers!
- 3 Large Eggs
- 3/4 Cup Buttermilk
- 1/2 Cup Unsweetened Apple Sauce
- 1/4 Cup Canola Oil
- 1 1/2 Cups Granulated Sugar
- 2 Teaspoons Vanilla
- 2 Teaspoons Ground Cinnamon
- 1/8 Teaspoon Salt
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 2 Cups Carrots, Grated
- 1 Cup Raisins
- 1 Cup Unsweetened Coconut, Flaked
- 1 Cup Walnuts, Chopped
- 1 Can Crushed Pineapple, Drained
- Cream Cheese Frosting
- Preheat oven to 350 degrees.
- Grease and flour a 9×13 pan.
- Sift together flour, baking soda; salt and cinnamon.
- In a separate bowl, whisk together eggs, buttermilk; applesauce, oil; sugar and vanilla.
- Mix in flour mixture until just combined.
- Add carrots, coconut; walnuts, pineapple and raisins and mix.
- Pour into prepared pan.
- Bake 60 minutes or until a toothpick comes out clean.
- Cool completely and frost with cream cheese frosting.