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This recipe makes a super delicious carrot cake. Don’t let the long list of ingredients scare you. It is so worth it!
The pecans in the frosting are my favorite part—so crunchy and sweet!
Cake directions:
Preheat oven to 350°.
Grease and flour bundt pan.
In a medium bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well.
Slowly add flour mixture to wet egg mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pecans, pineapple and both kinds of raisins.
Using a large wooden spoon or very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared bundt pan and bake at 350° for 50-60 minutes.
Check with a toothpick.
Allow to cool completely before frosting.
Frosting directions:
In a medium bowl, combine butter, cream cheese, powdered sugar and vanilla.
Beat until the mixture is smooth and creamy.
Stir in chopped pecans.
Frost the cooled cake.
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konnijo on 3.18.2010
I clicked on the mitts thinking it would open up a review screen and it registered at three mitts. NOOOOO! This recipe is TEN mitts!
I made this cake for my brother-in-law’s birthday and it was flippin perfect! It almost put him in a sugar coma! He ate THREE pieces! It was soooo good. OK, I ate two healthy sized pieces myself. Irk.
I, on the other hand, get three mitts for 1) accidently buying sliced pineapple insted of crushed and having to chop, chop, CHOP and 2) for not being patient and flipping the cake before it was cool – it broke in half but there was enough frosting to glue it all together and they never knew! Ha!