As I asked around my house for suggestions or cravings which needed filling, we finally settled upon Carrot Cake. It's one of my favorite recipes. I found it on the back of a buttermilk carton many, many years ago and adapted it to my family's liking.
Here's the recipe, hope you'll give it a try.
I've always made it either as a Bundt cake or cupcakes sans frosting (do we really need more sugar?). :) But, feel free to try the other pans: 2 - 8 or 9 inch round pans would be great. Especially layered with a cream cheese frosting. :)
Enjoy!
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| Subha's Carrot Cake |
Subha's Carrot Cake
(adapted from the original recipe of the Blue-Ribbon Carrot Cake)
3 eggs
3/4 cup Extra-light Olive Oil
3/4 cup whole, low-fat or non-fat buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups grated carrots
1 cup (8oz) coarsely chopped walnuts
Preheat oven to 350.
1. To make cake: In a mixing bowl with electric mixer, beat eggs, oil, buttermilk, sugar, and vanilla until blended.
Add flour, baking soda, cinnamon, and salt; mix until incorporated.
Blend in carrots and walnuts.
Pour into 1 greased 9 by 13-inch baking pan or 2 greased 9-inch layer cake pans, or 1 greased Bundt pan.
In a 350 oven, bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
2. While cake bakes, make frosting if you would like. Remove cake from oven and let cool for 10 minutes. If you have a seperate serving plate then, remove from pan.
3. Allow cake to cool fully.
4. After cake cools, frost and refrigerate at least an hour until frosting is set.
The cake may be refrigerated for several days.
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