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Carrot Cake
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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
1/3 teaspoon ginger
1 cup sugar
1 cup brown sugar
1 cup buttermilk |
3/4 cup vegetable oil
4 eggs
1 1/2 teaspoons vanilla
1 pound carrots, peeled and grated
8 ounces crushed pineapple, drained
1 cup walnuts
1 cup coconut
1/2 cup raisins
Cream cheese frosting
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Combine first 7
ingredients. Set aside. Combine sugars, buttermilk, oil, eggs, and
vanilla. Stir until well blended. Add flour mixture, carrots,
pineapple, walnuts, coconut, and raisins, stirring until well
blended. Grease 3 round cake pans. Line bottoms with waxed paper.
Grease and flour paper. Bake at 350 degrees for 30 minutes. Cool in
pans 10 minutes. Spread frosting between layers and on top and
sides. Cover and refrigerate overnight. Can use 13x9 pan.
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