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Categories:
all-purpose baking soda ground cinnamon eggs buttermilk vegetable oil white sugar vanilla carrots walnuts pecans pineapple raisins golden raisins _____ Frosting butter cream cheese powdered sugar vanilla pecans
Viewed: 31 - Published at: 4 years agoIngredients
- 2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 2 teaspoons Ground Cinnamon
- 1/4 teaspoons Fresh Ground Nutmeg
- 3 whole Eggs
- 3/4 cups Buttermilk
- 3/4 cups Vegetable Oil
- 1-1/2 cup White Sugar
- 2 teaspoons Vanilla Extract
- 2 cups Shredded Carrots
- 1 cup Flaked Coconut
- 1/2 cups Chopped Walnuts
- 1/2 cups Chopped Pecans
- 1 can Crushed Pineapple With Juice (8 Oz. Can)
- 1/2 cups Raisins
- 1/2 cups Golden Raisins
- _____
- FOR THE FROSTING:
- 1/2 cups Softened Butter
- 8 ounces, weight Softened Cream Cheese (reduced Fat Is Fine)
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Chopped Pecans
Method
- 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.
