By Julia Westhoff
This summer we have some truly beautiful carrots growing in our garden. Purple, orange, white, yellow and red – they’re almost too pretty to eat. Almost.
I’ve made every recipe in the book with these carrots. We’ve juiced them, coleslawed them and put them in sauces. But finally I broke down and used them for the greatest carrot recipe of them all – the carrot cake.
It was the right choice. Moist, crunchy and filled with enough healthy ingredients you just might convince yourself it’s breakfast food, I was really happy with how this recipe turned out. Let me know if I’m wrong, but I’m pretty sure it’s the Best Carrot Cake Ever. Just remember, it’s not carrot cake if you don’t pipe little orange carrots onto the frosting (Am I right? What’s up with that?)
Julia’s Best Carrot Cake Ever
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
2 cups flour (I used wheat and it was great)
2 teaspoons baking soda
2 ½ cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins
- Preheat oven to 350 degrees. Grease and flour an 8×12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8×12 inch pan, and bake at 350 degrees F for 40-50 minutes, or until fully baked.
- Allow to cool for at least 20 minutes before serving. Frost (recipe below).
8 oz room temperature cream cheese
½ cup room temperature butter
16 oz powdered sugar
½ teaspoon vanilla or almond extract
- Beat all ingredients together.