Thursday, January 30, 2014

carrot cake {yum}

I promised to share the recipe, so without further ado, I give you...
Carrot Cake
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
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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  1. That is lovely, Elise.
    My hubby loves carrot cake...
    Thanks, my friend! : )

  2. OOooh thank you thank you thank you. :)
    ~ Country Girl's Daybook, recently posted: Gimme Shelter movie review →


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