Well, the carrot cake was a hit this weekend at the birthday party, so I think I may keep the "tweaks" that I made to my famous carrot cake recipe. Everybody is asking for the recipe, so I thought I would share it here for everyone to try out. While it has carrots in it, you can't even tell they are there so this is a great way to get the kids to eat some veggies. Or maybe some adults. :-)
I recommend a 9" x 9" pan for a thicker cake, but you can also make this in two pie pans - just watch your baking time so it doesn't get overdone. The outcome of having all that apple sauce, oil, buttermilk, and natural water from the carrots is a super moist cake. Yum! I hope you enjoy...
Cranky's Famous Carrot Cake
3/4 cup buttermilk (can sub reg milk + 1 teaspoon lemon juice)
3/4 cup vegetable oil (sub 1/4 veg oil and ½ cup cinnamon sweetened applesauce)
1 1/2 cups white sugar (sub 3/4 brown and 3/4 white to make the cake darker)
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots (small shreds!)
1 (8 ounce) can crushed pineapple with juice (pureed in food processor)
1 cup flaked coconut (optional)
1 cup chopped walnuts (optional)
1 cup raisins (optional)**
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 9x13 inch pan. *see notes below for other baking sizes.
- Puree the pineapple in a food processor if you want a smoother texture in the cake.
- 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. The batter will be soupy but don't worry - that's what makes it a really moist cake.
- Pour the batter into prepared baking pan, and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Check with toothpick.
- Allow to cool for at least 20 minutes before serving. Best with cream cheese frosting below.
* Additional cake sizes: Adjust baking time to 45 minutes for a 13” x 9” pan. Adjust baking time to 40 minutes at 350 degrees for 2 round 9” pans. Bake cupcakes at 350 degrees for 30 minutes.
**If you add raisins, cover them with orange juice in a sauce pan and bring them to a boil. Then simmer for a couple of minutes. Remove from heat, drain and then add to cake for an extra kick!
Cream Cheese Frosting
Makes 3 cups (enough for a 9” x 13” cake)
2 (8 ounce) packages cream cheese, softened and room temperature
1/2 cup butter, softened
3 cups sifted confectioners' sugar
2 teaspoons vanilla extract
- In a medium bowl, beat softened cream cheese together with vanilla until smooth.
- Add softened butter a little at a time, beating until smooth.
- Stir in confectioner’s sugar slowly until blended completely. Check for taste at 2 cups. If sweeter is desired, add the rest of the sugar.
- Make sure the cake or cupcakes are completely cooled before frosting. If the frosting is a bit runny, store int he frig for 30 minutes to firm it up.
- Store in the refrigerator after use.