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Categories:
Cake whole wheat flour all-purpose baking soda ground cinnamon salt ground nutmeg ground ginger sugar brown sugar buttermilk vegetable oil eggs vanilla carrot pineapple walnuts flaked coconut raisins Cream Cheese Frosting butter cream cheese sugar orange rind vanilla carrots
Viewed: 39 - Published at: 6 years agoIngredients
- Cake
- 1 1/2 cups whole wheat flour
- 2/3 cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 1 cup buttermilk
- 3/4 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1 lb carrot, peeled and grated
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 1 cup flaked coconut
- 1/2 cup raisins
- Cream Cheese Frosting
- 1/2 cup butter or 1/2 cup margarine, softened
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) package confectioners' sugar
- 2 teaspoons grated orange rind
- 1 teaspoon vanilla extract
- marzipan carrots (optional)
Method
- Preheat oven to 350 degrees. Grease three 8" round layer cake pans, line with waxed paper, then grease and flour waxed paper.
- Combine first 7 ingredients in a medium bowl, then set aside.
- In a large bowl, combine both sugars, buttermilk, oil, eggs, and vanilla until blended.
- Add flour mixture, then carrots, pineapple, walnuts, coconut, and raisins, stirring just until incorporated.
- Pour batter into prepared cake pans. Bake at 350 degrees for approximately 30 minute, or until a cake tester comes out clean. Cool in pans for 10 minutes, then loosen cake from edges of pan with a sharp knife and invert onto wire racks. Peel off waxed paper and let cool completely.
- Meanwhile, make Cream Cheese Frosting: combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add sugar, orange rind, and vanilla, mixing well.
- When cakes are cool, spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
