Best Carrot Cake
This rich cake made from grated carrots, pineapple and chopped nuts is full of spice and flavor. The orange flecks of carrot give the cake its texture as well as moisture. Enjoy a slice of this super-moist cake today!
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 can crushed pineapple, drained
1 can flaked coconut
1 cup chopped pecans or walnuts
Line 3 (each 9 inch in diameter) round cake pans with wax paper. Lightly grease the lining paper and set aside.
Sieve the flour, baking soda, salt and cinnamon.
Blend the eggs, sugar, vegetable oil, buttermilk and vanilla together until smooth. Add in the flour mixture a little at a time till well-blended. Fold in the grated carrot, pineapple, coconut and chopped nuts. Pour the batter into the prepared cake pans.
Bake at 350° deg. F for 30 minutes or until a knife inserted in the center comes out clean. Cool the cakes for 15 minutes and then remove from the pans. Let them cool completely on wire racks before slicing.
Try frosting the cakes with buttermilk glaze. For the glaze, combine 2 tablespoons buttermilk, ¼ cup sugar, 2 tablespoons butter, ¾ tablespoons cornstarch and pinch of baking soda in a saucepan. Bring to the boil and take off the fire. Cool, stir in ½ teaspoon vanilla extract and pour over the cakes.