Sharon’s Famous Classic Carrot Cake
This recipe actually belongs to my dear friend Betty who has passed on. She was an amazing baker. I did modify it a little to make it my own. Hope my dear angel Betty doesn’t mind.
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp salt
¾ cup vegetable oil
¾ cup buttermilk
1 ¾ cup sugar
2 tsp. vanilla (I usually let it spill over some….Love vanilla!)
1 small can (8oz.) crushed pineapple, well drained
4 cups grated carrots (4-6) (I prefer to use the baby carrots and put them in my electric chopper….a food processor would also work well for this)
1 cup chopped walnuts
1 cup grated coconut
¾ cup raisins (golden or black, whichever you prefer)
1)I recommend grating the carrots first, so they are ready to go when you get to #5 below.
2)Grease and flour a 9 X 13 pan or pyrex dish. A bundt pan also works well. Preheat oven to 350 degrees.
3)Sift the first four ingredients together.
4)In a separate bowl beat eggs, add oil, buttermilk, sugar and vanilla. Then mix with dry ingredients, mixing thoroughly.
5)Stir in pineapple, carrots, nuts, coconut and raisins.
6)Pour into greased and floured 9 X 13 baking pan.
7)Bake at 350 degrees for 55 minutes (may not take this long, it will depend on your oven, so check periodically…insert a table knife, if it comes out clean the cake is done)
8)Let the cake cool, then frost with cream cheese frosting.
Cream Cheese Frosting
½ cup butter (1 cube) softened
1 8oz pkg. cream cheese softened
1 box powdered sugar
1 tsp. vanilla
Combine all ingredients using an electric mixer.