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  • Carrot cake

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    Carrot cake
    Prep time:
    Cook time:
     
    by Todd Wagner
    2 recipes
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    If you want coconut, pineapple or nuts, look elsewhere. If you want a good basic carrot cake, here you go

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking soda
    • 2 teaspoons ground cinnamon (or to taste depending on quality)
    • 3 large eggs
    • 2 cups sugar
    • 1/2 cup vegetable oil
    • 1/4 cup softened butter
    • 3/4 cup buttermilk
    • 2 teaspoons vanilla extract
    • 2 cups grated carrot (I tend to have 2-2 1/2+ packed cups)

    Directions

    1. Spray 3 round cakepans spray oil. Lightly coat pans with flour. Then line with with wax paper.
    2. Preheat oven to 350.
    3. Mix dry ingredients (flour, salt, baking soda, cinnamon).
    4. Beat sugar and butter until well mixed. Then add eggs, oil, butter milk and vanilla and beat until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots. Pour batter into prepared cakepans.
    5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost with cream cheese frosting.

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