Mom’s Carrot Cake
by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
This tried and true version of the dessert classic is a perfect balance of the satisfyingly sweet, nutty taste of carrots and coconut, topped with a perfectly decadent cream cheese frosting.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 3 large eggs
- 1 ½ cups sugar
- ¾ cup vegetable oil
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 cup drained crushed pineapple
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
- 1 cup raisins (optional)
- 3/4 cup softened butter
- 12 ounces softened cream cheese
- 3 cups sifted powdered sugar
- 1 1/2 teaspoons vanilla extract
Preheat the oven to 350F. Line the bottom of three round cake pans with parchment paper, then oil and flour the sides.
Sift together the flour, baking soda, salt, and cinnamon. In a mixing bowl, beat the eggs, sugar, oil, buttermilk, and vanilla together. Slowly add the dry ingredients to the wet ingredients while the mixer is running on medium speed. By hand, fold in the remaining carrots, pineapple, nuts, coconuts, and raisins. Pour the batter evenly into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.
Cool pans on wire racks for 15 minutes and then remove and let cool completely.
Using a mixer with a paddle attachment, beat butter and cream cheese together until smooth and then add vanilla. Slowly add the powdered sugar until it is all incorporated.