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Categories:
whole wheat flour flour baking soda cinnamon salt nutmeg ginger white sugar brown sugar buttermilk vegetable oil eggs vanilla carrot flaked coconut pecans raisins Frosting butter cream cheese sugar orange zest vanilla pecan halves
Viewed: 50 - Published at: 8 years agoIngredients
- 1 1/2 cups whole wheat flour
- 2/3 cup flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup buttermilk
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 (1 lb) bag carrot, grated
- 1 1/2 cups flaked coconut
- 1 cup chopped pecans
- 1/2 cup raisins
- Frosting
- 1/2 cup butter, at room temp
- 1 (8 ounce) package cream cheese, at room temp
- 1 (16 ounce) package confectioners' sugar
- 2 teaspoons orange zest, no pith attached
- 1 teaspoon pure vanilla extract
- 1 (12 ounce) package pecan halves
Method
- Preheat oven to 350 degrees.
- Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of waxed paper.
- Mix the sugars together in a large bowl.
- Stir in the buttermilk, oil, eggs, and vanilla.
- Stir in the flour mixture, grated carrots, chopped pecans, coconut and raisins.
- Stir until well blended.
- Grease and flour three 9 inch round cake pans.
- Line each prepared pan with wax or parchment paper that has also been greased and waxed.
- Pour equal amounts into each of the cake pans.
- Bake in preheated oven for 30 minutes or until a toothpick inserted in the middle of each comes out clean.
- Remove from oven and let stand for 10 minutes.
- Turn out onto cooling racks, remove wax paper and allow to cool completely.
- In a large bowl beat the butter and cream cheese together until light.
- Add the confectioners sugar, orange peel and vanilla mixing until smooth.
- Spread frosting between layers and stack evenly.
- Frost the top and sides of cake.
- Decorate with perfect pecan halves.
