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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Kim's Awesome Carrot Cake Recipe

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This recipe for Kim's Awesome Carrot Cake is from The HERRING/GARRISON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 Cups All-purpose Flour
2 Tsp. Baking Soda
1 1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Nutmeg
1/2 Tsp. Salt
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1/2 Cup Butter, Softened
1 Cup Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
1/2 Cup Vegetable Oil
3 Large Eggs
3/4 Cup Buttermilk
3 Tsp. Vanilla Extract
1 Tsp. Vanilla Bean Paste (Optional)
3 Cups Grated Carrots
1 Cup Raisins
1 Can Crushed Pineapple (Drained)
1 Cup Sweetened Flaked Coconut
1 Cup Chopped Walnuts
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Directions:
Directions:
Preheat oven to 350°.

Stir together flour, baking soda, cinnamon, nutmeg and salt in a bowl and set aside.

Beat butter and both sugars together at medium speed with an electric mixer until blended. Add oil; beat until blended.

Add flour mixture to butter mixture alternately withbuttermilk, beginning and ending with flour mixture. Stir in vanilla(s). Fold in carrots, raisins, pineapple, coconut and walnuts. Spoon batter into greased and floured 9-inch round cake pans or whatever pan(s) you have. If using paper baking cups, there is no need to grease and flour these. Set the empty cups on cookie sheets and spoon in batter about 2/3 way full. This recipe will makel 12 little tart size paper baking cups.

Bake at 350° for 23 to 28 minutes or until a toothpick comes out clean. Cool on wire racks completely before frosting.

Frost with cream cheese icing and sprinkle with chopped walnuts.

Number Of Servings:
Number Of Servings:
12

 

 

 

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