The Best Carrot Cake

I am a huge fan of carrot cake…I have made a version of this for years. With tweeks and adjustments, I have found the perfect carrot cake ! Moist, perfectly spiced and delicious. It pairs perfectly with my cream cheese frosting…..oooooooo…..so yummy! I made this cake recently and shared it with my brother…he took it home and shared it with his family….rave reviews followed, which is always my goal! My thoughts are if no one likes it…..why make it??

Without further adue…the recipe!

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
3 eggs
2 cuper sugar
3/4 cups veg. oil
3/4 cup buttermilk…whole fat is available
2 teaspoons vanilla
2 cups grated carrots
8 ounces crushed pineapple, drained
1 cup coconut, toasted (toasting is not required)
1 cup walnuts, chopped…( you can use pecans, but toast them)

Prepare 3 9″ cake pans with grease and flour, set aside.

Grate your carrots, drain your pineapple , set them aside.

place all ingredients in your mixer bowl…mix on medium speed till completely blended.

After it is mixed, place evenly in your 3 prepared pans. Bake at 350* for 25 – 30 minutes. cool completely then prepare frosting.

2 – 8 ounce packs cream cheese, softened
1/2 cup butter, softened
2 lb. bag powdered sugar
1 teaspoon vanilla

Place cream cheese and butter in your mixer bowl….then beat till smooth and no lumps can be seen. Now add vanilla then slowly add the powdered sugar…when mixed, turn up your mixer and whip it up.

Now take your cooled cake and place one layer on your plate. Place some frosting on layer # 1. Now add layer # 2……place some frosting on layer 2, now place layer # 3.