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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These carrot cakes are absolutely fantastic! The best part is they only make a small amount so the left overs don't call to you. Well, at least not for long. Ingredients:
3/4 cup plus 2 tablespoons all-purpose flour |
1/4 cup plus 2 tablespoons buttermilk |
1/4 cup vegetable oil |
yolk of 1 large egg |
1/2 teaspoon vanilla extract |
1/4 cup sugar |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 cup grated carrot |
2 tablespoons raisins |
2 tablespoons chopped pecans or 2 tablespoons walnuts |
2 tablespoons sweetened flaked coconut |
2 tablespoons crushed pineapple, well drained |
Directions:
1. Place a rack in the center of the oven and preheat oven to 350°F
2. Grease the pans and lightly dust them with flour, tapping out the excess; set aside.
3. Place the buttermilk, oil, egg yolk, and vanilla in a small bowl and stir to mix.
4. Place the flour, sugar, baking soda, salt, and cinnamon in a medium-size mixing bowl and whisk to blend well.
5. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
6. Fold in the carrots, raisins, nuts, coconut and pineapple, if using.
7. Spoon the batter into the prepared pans, dividing it evenly between them. Bake the cakes until a toothpick inserted in the center of one comes out clean, 37 to 39 minutes.
8. Transfer pans to a wire rack to cool for 10 minutes. Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
9. (The cakes can be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days).
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