Dec 30, 2015

Recipe: 24 Carat Carrot Cake

Need a carrot cake to blow everyone (including those who aren't huge fans of veggie cakes) away? 

I'm one of those people who brings a dessert to a party and then keeps peeking at the dessert table every ten minutes to see how my dessert is doing. I just want to ask people how they like it! But I resist.

This cake made it easy for me! I made this for a birthday party and had three recipe requests by the time that I left the party, as well as several people asking for dibs on leftovers to take home!

To me, that is the mark of a successful recipe!

This carrot cake is perfect for a flavorful, moist (sorry to those of you who hate that word for whatever reason, but it's not dry) cake with the perfect balance of flavors and textures. You'll never want to use a different carrot cake recipe!

24 Carat Carrot Cake
Makes one 8" 2-layer cake

* 2 c. all-purpose flour
* 2 tsp. baking soda
* 1/4 tsp. salt
* 2 tsp. cinnamon 
* 1/8 tsp. nutmeg

* 3 eggs
* 3/4 c. buttermilk
* 3/4 c. vegetable oil
* 1.5 c. white sugar
* 2 tsp. vanilla extract

* 2 c. shredded carrots
* 1 (8oz) can crushed pineapple, with the juice
* 1 c. shredded coconut
* 1 c. chopped walnuts
* 1 c. raisins

* 16oz. plain cream cheese
* 1/2 c. unsalted butter, softened
* 2 c. powdered sugar (up to 3 c., to achieve desired consistency), sifted
* 1 tsp. almond extract
* 1 tsp. vanilla extract

Optional: Additional shredded coconut and/or walnut halves to top the cake

1) Preheat oven to 350F (175C). Grease and flour two round 8" cake pans.

2) Combine the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Mix well.

3) In a large bowl, whisk together the eggs, buttermilk, vegetable oil, sugar, and vanilla extract. Combine well.

4) Slowly mix the flour mixture into the egg mixture. Mix well (but don't over-mix). 

5) In a medium bowl, combine the shredded carrots, crushed pineapple, coconut, walnuts, and raisins. Mix well.

6) Fold the carrot mixture into the batter and mix well with a heavy wooden spoon. Again, combine it well but don't over-mix!

7) Pour half of the batter evenly into each prepared cake pan and bake on the middle rack of the oven for 35-45 minutes, until a toothpick poked in the center of each cake comes out clean. 

8) Cool the cakes on racks completely.

9) Beat the frosting ingredients together in a medium bowl with an electric mixer.

10) Cover the completely cooled bottom cake with ~ 1/2 of the frosting, covering the top and sides completely.

11) Place the completely cooled top cake on top of the bottom layer and frost the cake into one beautiful carrot cake with the remaining frosting. Decorate the cake with additional shredded coconut and walnuts, if desired.

This cake stores well in the fridge or pre-sliced in the freezer!

What is your favorite kind of cake?

What is your go-to recipe to bring to parties or potlucks?

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