There’s carrots in here?
Carrots are YJ’s favorite vegetable. Let me clarify, they’re his favorite so long as they aren’t cooked. So, it was a long time before he could be convinced that carrot cake was worthy. In YJ’s mind, it was filled with cooked carrots. While it’s technically true that a carrot cake is filled with “cooked carrots”, oh the transformation they make. From this
to this
This recipe makes a beautiful three layer, 9 inch round cake and I’d love to share pictures of a slice of the cake so you can see the layers, but this cake is being take is being taken to a dinner at the Midwest Shelter for Homeless Veterans. Last month was the first time we volunteered to bring dinner and share the meal with the Veterans at the shelter. We enjoyed getting to know them and hearing their stories so, we scheduled another night to go back.
Carrot Cake 2 cups flour 2 teaspoons baking soda ½ teaspoon salt 2 teaspoons cinnamon 3 large eggs 2 cups sugar ¾ cup vegetable oil ¾ cup buttermilk 2 teaspoons vanilla 2cups grated carrot 1 8 oz can crushed pineapple, drained 3 ½ oz flaked coconut ½ cup chopped walnuts Grease three 9 inch round cake pans, line with parchment paper and grease the parchment paper. Preheat oven to 350F. Stir together the first four ingredients (flour through cinnamon) in a large bowl. In a separate bowl, mix together the next eggs through vanilla and mix until smooth. Add the wet ingredients to the dry ingredients and blend thoroughly. Fold the remaining ingredients. Divide batter evenly among the prepared pans - about 2 cups of batter per pan. Bake at 350F for approximately 25-30 minutes, rotating the pans about half way through. Cool in pans on a wire rack for about 15 minutes, remove from pans and cool completely. Spread cream cheese frosting between each layer and finish the top and sides. Sprinkle about ½ cup additional chopped walnuts on the sides of the finished cake. The cake slices much cleaner if it is served the day after baking.
