by
Cindy
Cindy
Since last week was carrot week and this week is Easter inspired week, I'm going to add another carrot recipe. Carrot cake would be a great dessert to follow your Easter dinner. I wanted to try a recipe that I saw online for a carrot cake that someone's grandfather used to make. I've made other carrot cake recipes and they were good but I thought I'd try this one since it was "famous." The ingredients were very similar to my carrot bread that I posted last week except that it used buttermilk and coconut, but I forgot to add the coconut, so I'm sure it would have been just a little better with the coconut. It was a very simple recipe just like most cake recipes, and I iced it with Christy's cream cheese icing recipe that she posted last week. It was very good with lots of chunks of pineapple and nuts. The cream cheese icing was good and topped the cake off really well. Enjoy the beautiful weather this week. We are going to have possible record breaking highs here.
Sam's Famous Carrot Cake
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cup white sugar
2 t vanilla extract
2 t ground cinnamon
1/4 t salt
2 cups all-purpose flour
2 t 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
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 x 12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for one hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
recipe from allrecipes.com
submitted by Brian D'Amico
No comments:
Post a Comment