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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Shawnna's Famous Carrot Cake Recipe

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This recipe for Shawnna's Famous Carrot Cake is from The Pugh 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:  
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 cups 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
Directions:
Directions:
Preheat oven to 350º. Cover raisins with orange juice and bring to a boil. Allow to simmer 2 - 3 minutes, then remove from heat and cool. Drain and add when prompted.
Grease and flour one 8 x 13 inch pan, or three 9 inch pans. In a medium bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well then add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple, and raisins. Using a large wooden spoon, add carrot mixture to batter and fold in well. Pour into prepared 8" x 12" pan and bake at 350º for 1 hour, OR bake in three 9" pans for 25 - 28 minutes. Cool before frosting with cream cheese frosting.

 

 

 

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