Carrot Cake

5 Jun

Carrot Cake (adapted from Southern Living)

  • 2 c. flour (whole wheat pastry flour works)
  • 2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 2 c. sugar (mix 1 Tbs. white, coconut sugar, and rapadura)
  • 3/4 c. butter, melted and cooled
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. carrots, grated
  • 8 oz. pineapple, finely minced and drained
  • 3 1/2 oz. shredded or flaked coconut
  • 1 c. pecans or walnuts, chopped
  • Buttermilk Glaze (see below)
  • Cream Cheese Frosting (see below)

Line a 9X13 inch pan with parchment paper; grease and flour the paper; set aside.

Whisk together the flour, baking soda, sea salt, and cinnamon. In a separate bowl, use a beater to mix the eggs, sugar, butter, buttermilk, and vanilla. Add the flour mix slowly into the egg mix and beat on low speed until combined. Fold in the carrots, pineapple, coconut, and nuts. Place in the 9×13 pan, bake at 350 degrees F for 25 to 30 min. Pour buttermilk glaze over the cake while it is hot. Cover with frosting when completely cooled.

Buttermilk Glaze

  • 1 c. rapadura sugar
  • 1 1/4 tsp. baking soda
  • 1/2 c. buttermilk
  • 1/2 c. butter
  • 1 Tbs. honey
  • 1 tsp. vanilla extract

In a LARGE pot, combine the sugar, baking soda, buttermilk, and butter (will bubble up high). Bring to a boil for 4 min, stirring frequently. Remove from heat, add the honey and vanilla. Keep refrigerated.

Cream Cheese Frosting

  • 3/4 c. butter, softened
  • 11 oz. cream cheese, softened
  • 1 c. powdered sugar, sifted
  • 1 1/2 tsp. vanilla extract

Beat butter and cream cheese with electric mixer until creamy. Add sugar and vanilla and beat until smooth. Keep refrigerated.

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