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The Easter Bunny Is Sure To Stop In For This Carrot Cake

Ingredients

3 eggs

3/4 cup buttermilk

3/4 cup vegetable oil

1 1/2 cups Domino white sugar

2 teaspoons vanilla extract

2 teaspoons McCormick’s ground cinnamon

1/4 teaspoon salt

2 cups Gold Medal 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

Instructions

Preheat oven to 350 degrees F (175 degrees C). 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 (175 degrees C) for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

 

Source :  allrecipes.com