carrot cake {yum}

My husband requested a carrot cake for his birthday.

I promised to share the recipe, so without further ado, I give you...

Carrot Cake

{ingredients}

3 eggs

3/4 c. buttermilk

3/4 c. applesauce

1 1/2 c. sugar

2 t. vanilla extract

2 t. ground cinnamon

1/4 t. salt

2 c. all-purpose flour

2 t. baking soda

2 c. shredded carrots

1 c. flaked coconut

1/2 c. chopped walnuts

1 8 oz. can crushed pineapple with juice

1 c. raisins

Preheat oven to 350 degrees F. Grease and flour two 9-inch round pans. (Optional: Line with parchment paper before greasing/flouring.) Set aside.

In a medium-sized bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, applesauce, sugar and vanilla. Mix well, then add flour mixture. Mix well.

In the (now empty) medium-sized bowl, combine shredded carrots*, coconut, walnuts, pineapple and raisins. [*Note: If you shredding your carrots from scratch, like I did, you may need to let them dry on paper towels for a bit - carrots have a lot of water in them!]

Add carrot mixture to batter and fold in well. Pour into prepared pans and bake for 40-50 minutes, or until toothpick comes out clean. Allow to cool before frosting.

Cream Cheese Frosting

{ingredients}

1 8 oz. package cream cheese, softened
1/4 cup butter, softened
2 cups confectioner's sugar
1/2 T. vanilla extract

Cream together the cream cheese and butter. Mix in the vanilla, then gradually add in the confectioners' sugar. Take a taste to see if you want to add a little more confectioners' sugar for additional sweetness! :)

Makes enough to frost one 9-inch cake with 2 layers (as pictured).

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The above recipes are my variations of this one and this one {gotta love allrecipes!}. Hope you enjoy!

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