Authentic Carrot Cake|Print

Servings: 15

Eggs

Buttermilk

¾ cup

Vegetable oil

¾ cup

White sugar

1 ½ cups

Vanilla extract

2 tsp.

Ground cinnamon

2 tsp.

Salt

¼ tsp.

All-purpose flour

2 cups

Baking soda

2 tsp.

Carrots

2 cups, shredded

Flaked coconut

1 cup

Walnuts

1 cup, chopped

Pineapple with juice

1 (8 oz.) can, crushed

Raisins

1 cup

Authentic Carrot Cake

Prep:

20 m

Cook:

1 h 40 m

Ready in:

1 h 60 m

Heat the oven to 350° F/175° C/Gas Mark 4. Take a 8x12 inch pan, grease and dredge flour over it.
Combine flour, baking soda, salt, and cinnamon in a medium-sized bowl and set the mixture aside.
Mix eggs, buttermilk, oil, sugar, and vanilla in a large bowl. Then add the flour mixture and stir well.
In a separate medium-sized bowl combine all the remaining ingredients (from carrots to raisins) and add the mixture to batter using a large wooden spoon. Fold in well.
Pour the batter into the pan and bake for 1 hour checking if the cake is ready with a toothpick.
Let it cool for at least 20 minutes, top it with a thick layer of cream cheese frosting, and serve.