Carrot Cake

Name: Carrot Cake
Ingredients: 3 eggs; 3/4 c. buttermilk; 3/4 c. vegetable oil; 1 1/2 c. white sugar; 2 tsp. vanilla extract; 2 tsp. ground cinnamon; 1/4 tsp. salt; 2 c. all purpose flour; 2 tsp. baking soda; 2 c. shredded carrots; 1 c. flaked coconut; 1 c. chopped walnuts; 1 can (8-oz) crushed pineapple with juice; 1 c. raisins

14 ingredients

10 steps

Ingredients

3 eggs
3/4 c. buttermilk
3/4 c. vegetable oil
1 1/2 c. white sugar
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/4 tsp. salt
2 c. all purpose flour
2 tsp. baking soda
2 c. shredded carrots
1 c. flaked coconut
1 c. chopped walnuts
1 can (8-oz) crushed pineapple with juice
1 c. raisins

Directions

1

Preheat oven to 350°.
2

Grease and flour a 8 x 12 inch pan.
3

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
4

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla.
5

Mix well.
6

Add flour mixture and mix well.
7

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
8

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
9

Pour into prepared 8 x 12 inch pan, and bake at 350° for 1 hour.
10

Check with toothpick. Allow to cool for at least 20 minutes before serving.